Nutty Rhubarb Muffins
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1/3 cup vegetable oil
1/3 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1 cup diced rhubarb
1/2 cup chopped nuts
1 teaspoon baking soda
Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. In a small bowl, mix sugar, egg, vanilla, oil and buttermilk. In a medium-size bowl, mix flour, baking soda and salt. Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts. Spoon into well-greased muffin tins. Stir together topping ingredients and sprinkle freely over the top of each muffin. Bake about 20 minutes, or until center springs up when touched. Makes 12 muffins.
Rhubarb-Pecan Muffins 1
2 cups Flour
1 1/2 teaspoons Baking powder
1 teaspoon Salt
1 large Egg
2 teaspoons finely grated orange peel
1 1/4 cups Rhubarb finely chopped
3/4 cup Sugar
1/2 teaspoon Baking soda
3/4 cup Pecans -- chopped
1/4 cup Vegetable oil
3/4 cup Orange Juice
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb. Pour into 12 greased muffin tins. Bake at 350� for 25 to 30 minutes.
Haven't found what your looking for? Then Search Here:
