Nutty Rhubarb Muffins

  • 3/4 c. brown sugar
  • 1/2 c. milk
  • 1/3 c. oil
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. diced rhubarb
  • 1/2 c. nuts
  • Topping: 1/4 c. brown sugar, 1/4 c. chopped nuts, 1/2 tsp. cinnamon

Preheat oven to 375°. In a small bowl mix sugar, milk, oil, egg and vanilla.

In medium bowl mix flour, baking soda and salt.

Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts. Spoon into well greased and floured muffin tin.

Stir together the topping ingredients and sprinkle evenly over each muffin.

Bake about 20 minutes or until center springs back when touched. Makes one dozen.

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