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Rhubarb Nut Muffins

MyCookbook Recipe Database
MyCookbook Member: eve
Recipe Category: Bread
Recipe Preparation Level: moderate
    1 1/2 cups all-purpose flour
    3/4 cups packed brown sugar
    1/2 t baking soda
    1/2 t salt
    1/3 cup vegetable oil
    1 egg, lightly beaten
    1/2 cup buttermilk (I use the dry milk form made by
    Saco)
    1 t vanilla extract
    1 cup diced fresh or frozen rhubarb
    TOPPING:
    1/4 cup packed brown sugar
    1/4 chopped walnuts
    1/2 t ground cinnamon

    In a large bowl, combine flour, brown sugar, soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups 2/3rds full. Combine topping ingredients: sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until they test done. Cool 10 minutes before removing to a wire rack. Yield: about 10 muffins; more can be made in minature trays-20 t0 25

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