Recipe - Rhubarb Oatmeal Muffins

muffin mix
1 One half cup Allpurpose flour
Three fourths cup Packed brown sugar
One half teaspoon Baking soda
One half teaspoon Salt
1/3 cup Vegetable oil
1 Egg; lightly beaten
One half cup Buttermilk
1 teaspoon Vanilla extract
1 cup Rhubarb; minced
One half cup Chopped walnuts
topping
One fourth cup Packed brown sugar
One fourth cup Chopped walnuts
One half teaspoon Cinnamon

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 paperlined muffins cups twothirds full.
Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for
2025 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