| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | Yeast free, Muffins | 6 | Servings | |
INGREDIENTS
| ———-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 |
INSTRUCTIONS
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. Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:39:51 -0700 From: Gerald Edgerton <jerrye@wizard.com>
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