Brown Sugar Rhubarb Muffin Recipe
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
