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Brown Sugar Rhubarb Muffins

Total Time

Prep: 20 min. Bake: 20 min.

Makes

20 muffins

“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.”

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

Directions

  1. 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.
  2. 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

1 each: 268 calories, 12g fat (1g saturated fat), 22mg cholesterol, 209mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.

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