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Rhubarb Nut Muffins

Prep
Cook
Serves 10people
Ingredients
1 1/2
cups all-purpose flour
3/4
cup brown sugar, packed
1/2
tsp baking soda
1/2
tsp salt
1/3
cup vegetable oil
1
egg, lightly beaten
1/2
cup buttermilk
1
tsp vanilla extract
1
cup diced fresh or frozen rhubarb
1/2
cup chopped walnuts
Topping:
1/4
cup brown sugar, packed
1/4
cup walnuts
1/2
tsp ground cinnamon
Directions
1.
In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased for paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

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