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Rhubarb Nut Muffins

Rhubarb Nut Muffins

"'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.'"
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35 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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We all enjoyed this recipe. I followed the recipe using the 1T vinegar/1cmilk in place of buttermilk, but otherwise as written. Be careful not to overbake! Will make again

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