Rhubarb Walnut Muffins

Sara Bareilles is the best.  I love the lyrics in this song, and the video makes me giggle.  It's perfect for a little dance party in your kitchen as you're waiting for your Rhubarb Walnut Muffins to be done baking...you can just trust me on that one.

I had some leftover rhubarb, and my dad wanted muffins.  Muffins, he got.  I haven't tried them yet, but he informed me that they're good.  You'll have to trust him on that one.

 

Rhubarb Walnut Muffins

Ingredients:

Muffins-

1 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg, lightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

1 heaping cup diced rhubarb

1/2 cup chopped walnuts

Topping-

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 teaspoon cinnamon

Directions:

1.  Combine flour, brown sugar, baking soda, and salt in a large bowl.

2.  In a separate bowl, combine oil, egg, buttermilk, and vanilla.

3.  Stir wet ingredients into the dry ingredients just until combined.

4.  Gently add the rhubarb and walnuts.

5.  Spoon muffin batter into paper-lined muffin cups, filling each cup to the top. 

6.  Stir together the topping ingredients and sprinkle over muffins.

7.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  

8.  Cool for 10 minutes in the pan.  Remove to a wire rack to cool completely.

Source: Kitchen Table Friends