Posted by Grandma Jeanne on January 19, 2008
3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped nuts (walnuts or pecans)
Topping
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon
In a large bowl, combine the flour, brown sugar, baking soda, and salt.
In a small bowl, beat the eggs, buttermilk, oil, and vanilla.
Stir into dry ingredients just until moistened.
Fold in rhubarb and nuts.
Fill greased or paper-lined muffin cups 3/4 full.
Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Serve warm.
20 muffins
Posted by Grandma Jeanne on March 16, 2007
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
Grease 12 standard size muffin-pan cups or use paper liners.
Beat together butter and sugar at medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling 2/3 full.
Bake at 400 degrees until lightly golden, 15 to 18 minutes.
Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack.
Serve warm.
Makes 12 muffins.