Crunchy Topped Rhubarb Muffins
Ingredients
- 1 1/2 c. brown sugar, packed
- 1 c. oil
- 2 eggs
- 1 c. buttermilk
- 2 tsp. vanilla
- 3 c. flour
- 1 tsp. soda
- 1 tsp. salt
- 3/4 c. chopped nuts
- 2 c. finely sliced rhubarb.
- Combine Granulated sugar|Sugar, oil, eggs, milk and vanilla in mixing bowl; mix well.
- Sift flour, soda and salt together.
- Stir into liquid mixture.
- Blend in nuts and rhubarb.
- Spoon into muffin tins and sprinkle with topping.
- Bake at 325 degrees 25-30 minutes.
- Makes 24 or more big muffins.
This article uses material from the "Crunchy Topped Rhubarb Muffins" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
