Title: Rhubarb Nut Muffins
Categories: Yeast free, Muffins
Yield: 6 Servings

----------muffin mix--------
1 1/2 c All-purpose flour
3/4 c Packed brown sugar
1/2 ts Baking soda
1/2 ts Salt
1/3 c Vegetable oil
1 Egg; lightly beaten
1/2 c Buttermilk
1 ts Vanilla extract
1 c Rhubarb; diced
1/2 c Chopped walnuts
----------topping---------
1/4 c Packed brown sugar
1/4 c Chopped walnuts
1/2 ts Cinnamon

Recipe by: Taste of Home April/May 96 In a large mixing 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 muffins cups two-thirds full.
Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for
20-25 minutes or until muffins test done. Cool 10 minutes before removing
to a wire rack. Yields 10 muffins.

Posted to Master Cook Recipes List, Digest #109

Date: Wed, 05 Jun 1996 07:39:51 -0700

From: Gerald Edgerton