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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round. Ingredients:
1 cup brown sugar |
1/2 cup vegetable oil |
1 egg |
2 teaspoons vanilla |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
1 1/2 cups rhubarb, chopped |
1/2 cup chopped pecans or 1/2 cup walnuts |
1/3 cup sugar |
1 tablespoon cinnamon |
1 tablespoon butter |
Directions:
1. Mix brown sugar, oil, egg and vanilla.
2. Sift together flour, baking soda, baking powder and salt.
3. Add to dry ingredients along with buttermilk.
4. Add rhubarb and chopped pecans.
5. Pour into muffin cups.
6. Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
7. Bake at 400 degrees for 20 minutes.
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