Rhubarb Nut Muffins
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
In a large bowl,
combine flour, brown sugar, baking soda and salt. In a small bowl, whisk
the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until
moistened. Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping
ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pan to a
wire rack.
Yields: 8 - 10 muffins
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