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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Tangy Muffins with crunch. Ingredients:
1 1/4 cups brown sugar |
1/2 cup canola oil |
1 egg |
2 teaspoons vanilla |
1 cup buttermilk |
2 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon baking powder |
1 1/2 cups rhubarb |
1 1/2 cups chopped nuts |
1 tablespoon melted butter |
1/3 cup sugar |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 400 degrees. Combine first 5 ingredients in large bowl.
2. Stir in rhubarb and nuts. Pour in lined muffin tins.
3. In small bowl, combine topping ingredients. Sprinkle on muffins. Bake for 20 minutes.
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