RHUBARB NUT MUFFINS
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. -Mary Kay Morris, Cokato, Minnesota
Provided by Taste of Home
Time 35m
Yield about 10 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 210mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
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Mir Ramzan110
[email protected]These muffins are so good, I could eat them every day!
Ramsogarath Thakur
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Sani Lucas
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
yeetmeguy
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what went wrong.
Anwar ali vlog Tv
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Nazrul Muskan
[email protected]These muffins are moist and flavorful, with the perfect balance of sweetness and tartness.
Carol Bonnecaze
[email protected]The muffins were easy to make and turned out perfectly. I will definitely be making them again.
zaghum abbas
[email protected]I've never been a big fan of rhubarb, but these muffins have changed my mind. They are absolutely delicious!
janga Bam
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Harmony Mattah
[email protected]These rhubarb nut muffins are incredible! They are so moist and flavorful.