Rhubarb Muffins III
1 1/4 cups brown sugar
1/2 cup oil
1 egg, beaten
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1/4 teaspoon black walnut flavoring
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon butter, melted
1/3 cup sugar
1 teaspoon cinnamon
In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb, walnuts and flavoring. In smaller bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture; stir only until moistened. Spoon batter into prepared muffin tins. Combine melted butter, sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down. Bake at 375F for 20-25 minutes. Makes 18.
Rhubarb Muffins 5
2 Cups Flour
1/3 Cup Vegetable Oil
1 Cup White Sugar
1 Teaspoon Salt
4 Teaspoons Baking Powder
1 1/2 Cups Rhubarb (frozen is suitable)
1 Egg
Break an egg in a cup, beat with fork and add milk to fill cup. Stir well and add to flour, sugar, baking powder and salt. Stir. Add oil and rhubarb. Stir until flour mixture disappears. Put in greased muffin tins. Bake 30 - 40 minutes at 350 F.
