RHUBARB NUT MUFFINS
The weather is windy and a bit chilly for Nevada this time of year 60^ so I decided to make these muffins..I haven't made them in awhile...and it will help warm up the house a bit... These muffins are light, fluffy and sweet with a little tartness!This recipe was posted in my recipe column (Kitchen Chatter) in 1986. I hope you...
Provided by Pat Duran
Categories Other Desserts
Time 35m
Number Of Ingredients 18
Steps:
- 1. TOPPING: Combine the flour ,sugar, butter,nuts and cinnamon in a small bowl using a pastry blender or fork to blend until it forms small crumbs. Place in refrigerator until ready to use.
- 2. Heat oven to 400^. Fill muffin tin with paper liners or spray tin with non-stick butter.Set aside. In a small bowl combine the chopped rhubarb,walnuts and lemon zest and set aside.
- 3. MUFFINS: In a large bowl combine the first 5 ingredients. In a small bowl combine the oil, egg, buttermilk and vanilla. Using a wooden spoon stir wet mixture into the dry mixture JUST until moistened. Fold in rhubarb , walnuts and zest. Fill the muffin cups 2/3 full.Sprinkle topping over each muffin evenly. Bake for 5 minutes at 400^; then turn oven temperature to 350^ and bake for 20 minutes more or until tested done with a toothpick. Cool 10 minutes in pan before removing to a wire rack to cool completely.
- 4. NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.
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Husnain Khalid
[email protected]I'm so glad I found this recipe! These muffins are amazing!
Ana María Peraza Avila
[email protected]These muffins were so bad, I had to throw them away. I'm never making them again.
M Saleem
[email protected]I'm not sure what went wrong, but these muffins were a complete failure. I followed the recipe exactly, but they turned out terrible.
Chrissy Davis
[email protected]These muffins were a disaster! They didn't rise properly and they were way too dense.
duncan maluki
[email protected]These muffins were a bit bland. I think I'll try adding some more spices next time.
Gedion Waithaka
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Evelyn Oduh
[email protected]I found these muffins to be a bit dry. I think I'll try adding some more moisture next time.
Sharon Ogilvie
[email protected]These muffins are a bit more tart than I expected, but they're still good.
Hassan Suleiman
[email protected]I love the combination of rhubarb and nuts in these muffins. It's a unique and delicious flavor.
Isabelle Pillay
[email protected]These muffins are a great way to use up leftover rhubarb. They're also a delicious and healthy snack.
Aliseana Felton
[email protected]I've made these muffins several times and they're always a hit! They're moist, flavorful, and the perfect addition to any breakfast or brunch.
amorcito bello
[email protected]I made these muffins with fresh rhubarb from my garden. They were so good!
Amogelang Manaka
[email protected]These muffins are delicious! I especially love the crumb topping. It adds a nice sweetness and crunch to the muffins.
Nuraiya jahan Noha
[email protected]These muffins were easy to make and turned out great! I love the combination of rhubarb and nuts.
Amy Sherman
[email protected]These muffins are so moist and flavorful. The rhubarb gives them a nice tartness that is balanced out by the sweetness of the sugar and nuts. I will definitely be making these again.
I AM HAKER
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Mukhmadziab Mukhmadziab
[email protected]These muffins were a hit! The rhubarb and nuts added a delicious sweetness and crunch. I also loved the crumb topping. They were easy to make and turned out perfect.