Strawberry Rhubarb Nut Muffins

Breads/Muffins/Coffee Cake/Scones


3 C. flour
1 1/2 C. light brown sugar
1 tsp. baking soda
1 tsp. salt
2/3 C. plus 1/4 C. vegetable oil
2 eggs
1 C. buttermilk
2 tsp. vanilla
1 1/2 C. rhubarb (fresh), diced
2/3 C. chopped frozen strawberries, semi-defrosted
1 C. walnuts, chopped

1/4 C. light brown sugar, packed
1/4 C. walnuts, chopped
1/2 tsp. cinnamon

Combine muffin dry ingredients in a medium-sized bowl. Combine the topping in a small container.
Add oil, egg, buttermilk and vanilla to dry ingredients; mix well. Add rhubarb, strawberries and walnuts to muffin mixture; stir to blend. Fill greased muffin cups 1/2 to 3/4 full. (These muffins rise a lot.) Sprinkle the topping over the top of each muffin. Bake at 375F for 20 to 25 minutes. Makes 24 to 30 muffins.

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