Rhubarb Muffins II recipe

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Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 ½ cups chopped fresh rhubarb
½ cup chopped walnuts
½ cup white sugar
2 tablespoons butter, softened

Nutrition Info

256.7 calories
carbohydrate: 47 g
cholesterol: 21.4 mg
fat: 6 g
fiber: 1.6 g
protein: 4.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 343.1 mg
sugar: 25.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.

  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.

  3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla, mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.

  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.

  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

Recipe Yield

1 dozen

Recipe Note

Serve with cream cheese, butter or your own rhubarb sauce on the side.

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