Rhubarb nut muffins

 
                            Rhubarb Nut Muffins
 
 Recipe By     : Taste of Home April/May 96
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast                        Breakfast & Brunch
                 Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----------Muffin Mix--------
    1 1/2  Cups          All-Purpose Flour
      3/4  Cup           Packed Brown Sugar
      1/2  Teaspoon      Baking Soda
      1/2  Teaspoon      Salt
      1/3  Cup           Vegetable Oil
    1                    Egg -- Lightly Beaten
      1/2  Cup           Buttermilk
    1      Teaspoon      Vanilla Extract
    1      Cup           Rhubarb -- Diced
      1/2  Cup           Chopped Walnuts
                         ----------Topping---------
      1/4  Cup           Packed Brown Sugar
      1/4  Cup           Chopped Walnuts
      1/2  Teaspoon      Cinnamon
 
 In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combi
 ne oil, egg, buttermilk, and vanilla; stir into dry ingredients just until mois
 tened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups tw
 o-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750
  F for 20-25 minutes or until muffins test done. Cool 10 minutes before removin
 g to a wire rack. Yields 10 muffins.
 
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