RHUBARB MUFFINS

Rhubarb Muffins image

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

Ingredients

1 egg
1-1/4 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1/2 cup chopped walnuts
TOPPING:
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon butter, melted

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.

*** Explore more Rhubarb Muffins Recipes »

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