RHUBARB MUFFINS
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use-her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.
Nutrition Facts : Calories 337 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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