Recipe courtesy of Blacksmith Inn On the Shore
Rhubarb Walnut Muffins
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 240
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Directions
- Preheat oven 325 degrees F.
- Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.