rhubarb nut muffins

Name: Rhubarb Nut Muffins
Prep time: 10 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 3/4 cup(s) brown sugar,packed; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) baking powder; 1/3 cup(s) vegetable oil; 1 large egg,lightly beaten; 1/2 cup(s) buttermilk; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) lemon zest, grated; 1 cup(s) rhubarb chopped, about 4 stalks; 1/2 cup(s) chopped walnuts; ## TOPPING:; 3 tablespoon(s) all purpose flour; 2 tablespoon(s) cold butter; 1/4 cup(s) brown sugar,packed; 1/2 teaspoon(s) cinnamon; 1/3 cup(s) finely chopped walnuts

(2 RATINGS)

74 Pinches 5 Photos

Pat Duran

Las Vegas, NV

Updated on Apr 1, 2014

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...

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield makes about 10 muffins

Ingredients

1 1/2 cups all purpose flour
3/4 cup brown sugar,packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegetable oil
1 large egg,lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest, grated
1 cup rhubarb chopped, about 4 stalks
1/2 cup chopped walnuts
TOPPING:
3 tablespoons all purpose flour
2 tablespoons cold butter
1/4 cup brown sugar,packed
1/2 teaspoon cinnamon
1/3 cup finely chopped walnuts

How To Make rhubarb nut muffins

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.

Step 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.
Step 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.
Step 4

NOTE: If using frozen rhubarb measure it first; then drain -but do not squeeze the juice from the rhubarb.
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