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Rhubarb Nut Muffins

SUBMITTED BY: Mary Kay Morris

"'Muffins are my weakness!' confesses Mary Kay Morris of Cokato, Minnesota. 'When I make these to take to a gathering, I always come home with an empty plate.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
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PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. In a large bowl, combine flour, brown sugar, baking 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 two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees F for 20-25 minute or until muffins test done. Cool 10 minutes before removing to a wire rack.
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