| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Oil |
| 1 |
|
Egg |
| 2 |
ts |
Vanilla |
| 1 |
c |
Buttermilk |
| 1 1/2 |
c |
Rhubarb-diced |
| 1/2 |
c |
Nuts-chopped |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Soda |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt TOPPING |
| 1 |
tb |
Oleo-melted |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb
and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill
muffin papers 2/3 full. Combine topping ingredients and scatter over tops.
Bake at 400' for 20-25 mins
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