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Rhubarb Muffins II

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Breakfast: Rhubarb Muffins II
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INGREDIENTS
Servings: 1
all-purpose flour
baking soda
ground cinnamon
salt
packed brown sugar
buttermilk
egg
vanilla extract
chopped fresh rhubarb
chopped walnuts
 
white sugar
butter, softened
DIRECTIONS
  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. 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.
  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.
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