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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Muffins are my weakness! confesses Mary Kay Morris of Cokato, Minnesota. When I make these to take to a gathering, I always come home with an empty plate. Ingredients:
1-1/2 cups king arthur unbleached 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:
1. 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.
2. 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. Yield: about 10 muffins.
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