I got this recipe form the "Taste of Home" Magazine. I really like this recipe as it is simple to make. To make them even less fussy I add the topping ingredients with the rest instead of doing the crumbs.
1 1/2 cups flour
3/4 cup packed brown sugar (I don't pack)
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup veg. oil
1 egg lightly beaten
1/2 cup buttermilk (I use sour milk - 1 tbsp lemon juice and the rest milk)
1 tsp. vanilla
1 cup diced Rhubarb (fresh or frozen)
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 tsp. cinnamon
In a large bowl, combine flour, sugar, soda and salt. Make a well and add oil, egg, and vanilla.
Stir just till dry ingredients are miostened. Fold in rhubarb and nuts. Fill paperlined or greased muffin tin.
Combine topping and spoon over miffins.
Bake at 375F (I do 350F but it just might be my oven) for 20-25 minutes or till muffin test done.
Cool 10 minutes in pan before removing to wire rack.
Yield 12 large muffins
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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