Rhubarb Nut Muffins

         Yield: 6 Servings
Categories: Muffins, Yeast free

----------muffin mix-------- 1 1/2 c All-purpose flour 3/4 c Packed brown sugar 1/2 ts Baking soda 1/2 ts Salt 1/3 c Vegetable oil 1 Egg; lightly beaten 1/2 c Buttermilk 1 ts Vanilla extract 1 c Rhubarb; diced 1/2 c Chopped walnuts ----------topping--------- 1/4 c Packed brown sugar 1/4 c Chopped walnuts 1/2 ts Cinnamon Recipe by: Taste of Home April/May 96 In a large mixing 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 or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins.