| 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>
A Message from our Provider:
“Famous last words: I did it my way”