Crunchy Rhubarb Muffins3/4 cup brown sugar 1/2 cup oil 1 egg 1/2 cup buttermilk, sour milk (add soda to milk and allow to stand) 1/2 tsp. salt 1 tsp. vanilla 1 1/2 cups flour 1/2 tsp. soda 1/2 cup nuts 1 cup finely chopped rhubarb Topping 1/4 cup brown sugar 1/4 tsp. cinnamon 1/4 cup nuts Combine sugar, oil, egg, buttermilk and vanilla. Mix well. combine flour, salt, and soda and add to oil mixture. Add rhubarb and nuts. Full muffin pan 2/3 full. Combine topping and sprinkle on top of batter. Bake 30 minutes at 325°. Makes 12 muffins. |
| |
