Rhubarb Muffins II recipe
All Recipes Bread Quick Bread Recipes Muffin RecipesIngredients
- 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
Nutrition Info
- 256.7 caloriescarbohydrate: 47 gcholesterol: 21.4 mgfat: 6 gfiber: 1.6 gprotein: 4.8 gsaturatedFat: 1.8 gservingSize: -sodium: 343.1 mgsugar: 25.8 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Muffins II
Directions
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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.