Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/2 | cups | all-purpose flour | 1 | teaspoon | baking soda | 1 | teaspoon | baking powder | 1/2 | teaspoon | salt | 1 1/4 | cups, packed | brown sugar | 1/2 | cup | vegetable oil | 1 | extra large | eggs | 1 | teaspoon | vanilla extract | 1 | cup | buttermilk | 1 1/2 | cups, diced | rhubarb | 1/2 | cup, chopped | walnuts | 1 | tablespoon | melted butter | 1/3 | cup | sugar | 1 | teaspoon | cinnamon, ground |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups. | 2 | In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. | 3 | Stir in rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1teaspoon of the mixture on top of each muffin. | 4 | Bake in preheated oven until the tops of the muffins spring back when lightly pressed, about 25min. Cool in the pans for a least 10min before removing. |
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