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Rhubarb Walnut Muffins

  • Author: Mavis Butterfield

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

Instructions

  1. Preheat oven 350 degrees.
  2. Line muffin tins with muffin/cupcake liners.
  3. 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.