Nutty Rhubarb Muffins

Muffin Ingredients:

¾ cup brown sugar
½ cup buttermilk or sour milk
1/3 cup vegetable oil
1 beaten egg, at room temperature
1 tsp. vanilla
2 cups flour

½ tsp. baking soda
½ tsp. salt
1 cup diced rhubarb
½ cup chopped walnuts or pecans

Topping Ingredients:
¼ cup brown sugar
¼ cup chopped walnuts or pecans
½ tsp. cinnamon


Preheat oven to 375 degrees F.
Grease and flour 12 muffin cups, or line with papers
Mix together brown sugar, buttermilk, oil, egg, and vanilla; set aside.
Sift together flour, baking soda, and salt; stir in rhubarb and nuts.
Combine just until completely moistened.
Pour into muffin cups.
Mix topping ingredients sprinkle over tops
Bake about 20 minutes.

These are a lovely nutty flavoured muffin but slightly dry. I found it was nicer with a thin spread of butter. I used some old milk in the fridge. (I keep milk that has gone off and use it for baking.)

I will add this to my list of muffin recipes.

To make your own sour milk - add 1 tbsp vinegar or lemon juice to a cup of milk.