Rhubarb Nut Muffins

Pat Duran

By
@kitchenChatter

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 like it...


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Comments:

Serves:

makes about 10 muffins

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/2 c
all purpose flour
3/4 c
brown sugar,packed
1/2 tsp
baking soda
1/4 tsp
salt
1/4 tsp
baking powder
1/3 c
vegetable oil
1 large
egg,lightly beaten
1/2 c
buttermilk
1 tsp
vanilla extract
1 Tbsp
lemon zest, grated
1 c
rhubarb chopped, about 4 stalks
1/2 c
chopped walnuts

TOPPING:

3 Tbsp
all purpose flour
2 Tbsp
cold butter
1/4 c
brown sugar,packed
1/2 tsp
cinnamon
1/3 c
finely chopped walnuts

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American