Recipe: Rhubarb Nut Muffins

[chez_jae]

Prep: 15 mins
Bake: 20 mins + cooling time
Makes: Approx 10 muffins

Ingredients:
1 1/2 C flour
3/4 C brown sugar (packed)
1/2 t baking soda
1/2 t salt
1 large egg
1/3 C canola oil
1/2 C buttermilk
1 t vanilla extract
1 C diced fresh (or frozen) rhubarb
1/2 C chopped walnuts

Topping:
1/4 C brown sugar (packed)
1/2 C chopped walnuts
1/2 t ground cinnamon

Directions:
Combine the first 4 ingredients in a large bowl. In a small bowl, whisk the egg, oil, buttermilk, and vanilla. Stir into the dry ingredients just until moistened. Fold in rhubarb and walnuts.

Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over each muffin. Bake at 375 about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from muffin pan to a wire rack.

My Mom's handwritten note:
I baked small loaves at 375 for approximately 35 minutes--was a little dense (Her or the loaves, I wonder? Ha ha! Don't tell her I said that.)