This quick and Easy Rhubarb Muffins Recipe with nuts, any type of nuts of your choice, is a great rhubarb breakfast, lunch or snack recipe idea!
Muffins are one of my favourite ways to use the rhubarb that grows so abundantly in our garden.
Why not make these muffins, and then try all the other muffins of the Rhubarb Muffins Collection at Rhubarb-Central.com too!
You can easily double this recipe, and pop some in the freezer for a later date!
It's a great way to make sure you always have a healthy snack on hand.
Great idea for school or work lunches too!
Remember, rhubarb is a veggie after all ;)
3/4 cup packed brown sugar
1 cup buttermilk (or 1 cup milk, plus 2 tsp. vinegar or lemon juice)
1/3 cup vegetable oil
1 egg, beaten
1 tsp. vanilla extract
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup rhubarb, chopped
1/2 cup nuts, chopped (your choice!) I used walnuts
FOR THE TOPPING
1/4 brown sugar, packed
1/4 nuts, chopped
1/2 tsp. cinnamon
In a small bowl, combine the brown sugar, buttermilk, oil, egg, and the vanilla, and mix well with a fork. Set aside.
In a medium bowl, combine the flour, baking soda and the salt.
Add the egg mixture, rhubarb and the nuts.
Stir until just combined.
Spoon the batter into 12 (or 9 large) greased muffin cups, or muffin papers.
Combine the topping ingredients and sprinkle over the tops of the muffins.
(I added a whole walnut on the top with the brown sugar and cinnamon mixture, instead of chopped nuts.)
Bake at 375° F for 20 minutes or until done.
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