Creative Doings June 04, 2010

This recipe started out as a quick bread.
Sadly, our summer months are way too hot for me to run the oven so I save this for special occasions.
This recipe is very adaptable to alterations and substitutions.
I add mini chocolate chips and substitute brown sugar in the topping.

Rhubarb Nut Muffins

1 1/2 cups Brown sugar
2/3 cup Vegetable oil
1 Egg, beaten
1 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla
2 1/2 cups Flour
1 1/2 cups Rhubarb, cut in small pieces
1/2 cup Walnuts, chopped


1 tablespoon Butter
1/3 cup Sugar


Preheat oven to 350 F. Combine brown sugar, oil and beaten egg. In a small bowl mix together milk, baking soda, salt and vanilla. Add milk mixture to sugar mixture alternately with flour, beating well after each addition. Fold in rhubarb and nuts. Turn into muffin pans that have been greased and floured. Mix topping ingredients and sprinkle on top of each muffin. Bake about 35-40 minutes or until toothpick inserted comes out clean.


Post a Comment