BROWN SUGAR RHUBARB MUFFINS

Brown Sugar Rhubarb Muffins image

"I make these muffins often during rhubarb season. Guests at our inn love them," says Florence Conklin, Cottonwood, Idaho. "For some crunch, I add our own state-grown black walnuts."

Provided by Taste of Home

Time 40m

Yield 20 muffins.

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup canola oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 268 calories, Fat 12g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.