Thursday, May 9, 2013

Black Walnut Rhubarb Muffins

My rhubarb is almost ready to pick.  I have one last frozen bag of it in my freezer so have the big decision of what to do with it.  I bought some black walnuts for my mother's birthday cake and thought I'd use some of them also in these muffins.  Mom loves black walnuts.  You can substitute with regular walnuts or skip them entirely if you wish, but some of these are headed to mom's.

1 cup brown sugar
1/2 cup vegetable oil
2 tsp. vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped black walnuts 
1/4 tsp. black walnut flavoring
2 1/2 cups flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt


2 tsp. melted butter
2/3 cup sugar
2 tsp. cinnamon

In medium bowl, combine brown sugar, oil, egg, milk and vanilla. Add rhubarb, nuts, and flavoring. Stir in dry ingredients, just until mixed. Spoon into prepared muffin tins, either greased or with paper liners. Combine topping and press gently onto muffin batter. Bake in 350° F for 20 to 25 minutes until wooden pick inserted into center of muffin comes out clean. Makes 18 muffins.

Variation -  If you love strawberries and rhubarb add a little of the powder from  strawberry Jello to the mix or some strawberry jam.  Taste until you reach the flavor you want.  

Have a great day.  Be happy and may God bless you and yours.  

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