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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Getting ready for dad's spring rhubarb. Ingredients:
1 1/2 cups brown sugar |
1/4 cup oil |
2 eggs |
2 teaspoons vanilla |
1 cup buttermilk |
1 1/2 cups finely diced rhubarb |
1/2 cup chopped walnuts or 1/2 cup pecans |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup sugar |
1 1/2 teaspoons cinnamon |
1 tablespoon margarine, melted |
Directions:
1. Preheat oven to 425° and grease muffin tin.
2. In a large mixing bowl, whisk together the first 4 ingredients; mix well.
3. Add in the buttermilk, rhubarb, and walnuts; stir to combine.
4. In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
5. Spoon batter into prepared muffin tin, filling 3/4 full.
6. To make topping: mix together topping ingredients; sprinkle over muffin batter.
7. Bake for about 20 minutes.
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