Name: Rhubarb Walnut Muffins
Ingredients: 1 1/2 cups flour; 2/3 cup brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup applesauce; 1 egg; 1/2 cup buttermilk; 1 teaspoon vanilla; 1 1/4 cups rhubarb (, diced); 1/2 cup walnuts (, chopped); 1/3 cup brown sugar; 1/4 cup walnuts (, chopped); 1/2 teaspoon cinnamon

Ingredients

Scale

1 1/2 cups flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 1/4 cups rhubarb (, diced)
1/2 cup walnuts (, chopped)
1/3 cup brown sugar
1/4 cup walnuts (, chopped)
1/2 teaspoon cinnamon

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Instructions

Preheat oven 350 degrees.
Line muffin tins with muffin/cupcake liners.
Combine dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Fold in the rhubarb and walnuts. Drop in to muffin cups {I like to use a 3 tablespoon cookie scoop} so the muffin cups are 2/3 full. Combine topping ingredients together in a small bowl and sprinkle over muffins. Bake for 18 to 22 minutes.