Posted in: Breads
Posted by: Dog Bark Park Inn
1 ½ cups brown sugar
2/3-cup vegetable oil
2 teaspoons vanilla
4 cups flour (may use ½ cup whole-wheat flour as part of 4 cups)
1-teaspoon baking soda
2 cups diced rhubarb (using frozen rhubarb pieces works fine!)
½ cup finely chopped Black Walnuts, or other nuts
|Preheat oven to 375 degrees. In a small bowl mix sugar, eggs, vanilla, oil and buttermilk. In a medium-size bowl, mix flour, baking soda and salt. Stir sugar mixture into flour mixture blending until evenly moistened. Stir in rhubarb and nuts. Spoon into well-greased or papered cupcake pans.
Stir together topping ingredients and sprinkle evenly over the top of each muffin.
Bake about 20 minutes, or until center springs up when touched. Makes 24 muffins.
Can be eaten warm or room temperature. These freeze well.
|Number of Servings||24 muffins|
|Nutritional Facts||Tasty, healthful & not too sweet.|