Rhubarb Nut Muffins

**Admin** Tue Mar 16, 2010 7:03 pm

Rhubarb Nut Muffins

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

TOPPING:
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.

Nutrition Facts: 1 serving (1 each) equals 307 calories, 15 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.