RHUBARB MUFFINS II

Rhubarb Muffins II image

Serve with cream cheese, butter or your own rhubarb sauce on the side.

Provided by Michele O'Sullivan

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 ½ cups chopped fresh rhubarb
½ cup chopped walnuts
½ cup white sugar
2 tablespoons butter, softened

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
In a small bowl, blend sugar and butter and sprinkle over each muffin.
Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 47 g, Cholesterol 21.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 343.1 mg, Sugar 25.8 g