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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maganatanu03 Fogh
[email protected]These muffins were a bit dry. I think I'll try adding more moisture next time, maybe some applesauce or yogurt.
Linda Chitekwe
[email protected]These muffins were delicious! I loved the combination of rhubarb and nuts. They were also really easy to make.
Chris Arce
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Sani Boom
[email protected]I'm not usually a fan of muffins, but these were really good. The rhubarb and nuts added a nice flavor and texture.
Yadav Balal
[email protected]These muffins were easy to make and turned out great! I used fresh rhubarb from my garden and they were delicious.
Jiku Bhai
[email protected]I loved these muffins! They were moist and flavorful, and the rhubarb and nuts added a nice touch.
Lorena Anguiano
[email protected]These muffins were a bit dry for my taste. I think I'll try adding more butter or oil next time.
Affaq
[email protected]I'm not a big fan of rhubarb, but these muffins were surprisingly good. The rhubarb flavor wasn't too overpowering.
SR MITHUN Ahmed
[email protected]These muffins were easy to make and turned out great! I made them for my family for breakfast and they loved them.
BTS
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect combination of sweet and tart.
MD ASRAFUL Sarker
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. I think I'll try adding more strawberries next time.
desmond sosanya
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them.
Makhdoom Shahzaib
[email protected]These muffins were easy to make and turned out great! I used frozen rhubarb and they still came out moist and flavorful.
selina seli
[email protected]I'm not usually a fan of rhubarb, but these muffins changed my mind. The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly.
Roshan Shakeel
[email protected]These muffins were absolutely delicious! The rhubarb and nuts added a perfect combination of tartness and crunch. I'll definitely be making these again.