*  Exported from  MasterCook  *

                           Rhubarb Nut Muffins

Recipe By     : Taste of Home, Apr/May 1996
Serving Size  : 10   Preparation Time :0:00
Categories    : Breakfast                        Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Muffin Mix:
   1 1/2  c             All-purpose flour
     3/4  c             Brown sugar -- packed
     1/2  ts            Baking soda
     1/2  ts            Salt
     1/3  c             Vegetable oil
   1                    Egg -- lightly beaten
     1/2  c             Buttermilk
   1      ts            Vanilla extract
   1      c             Rhubarb -- diced
     1/2  c             Walnuts -- chopped
                        Topping:
     1/4  c             Brown sugar -- packed
     1/4  c             Walnuts -- chopped
     1/2  ts            Cinnamon

In a large mixing bowl, combine flour, brown sugar, baking soda, and
salt. Combine oil, egg, buttermilk, and vanilla; stir into dry
ingredients just until moistened. Fold in rhubarb and walnuts. Fill
greased or paper-lined muffins cups 2/3rds full. Combine topping
ingredients; sprinkle over muffins. Bake at 375°F for 20 to
25 minutes or until muffins test done. Cool 10 minutes before
removing to a wire rack.

Yield: 10 Muffins


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