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Rhubarb Muffins

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
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

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Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

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."

Rhubarb Muffins Recipe photo by Taste of Home

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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

Directions

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

1 each: 337 calories, 13g fat (2g saturated fat), 19mg cholesterol, 277mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 5g protein.

Rhubarb Muffins

Total Time

Makes

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Ingredients

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