Rhubarb Walnut Muffins

There is something all of you need to do.

You need to get your hands on some rhubarb...

And make these muffins.

Seriously, they're the most scrumptious muffins ever.

They're so moist and nice they don't even need butter on top, 

although that would make them out of this world heavenly...

And for those of you who say you don't like rhubarb,

This will be the recipe that will change your mind. 

My Dad wasn't even going to try these because he doesn't like rhubarb,

But then after we finally guilted him into trying one,

He came back for seconds, and thirds. 

They're that good.

And really the rhubarb doesn't even taste like rhubarb in these.

If you don't try them you're missing out. 

So here's the recipe. 

It came from Blacksmith Inn in Baileys Harbor, WI

Rhubarb Walnut Muffins

Ingredients:

1 1/2 cups flour

3/4 cups brown sugar

1/2 tsp salt

1/3 cup vegetable oil

1 egg

1/2 cup buttermilk

1 tsp vanilla

1 cup chopped rhubarb

1/2 cup chopped walnuts

Topping:

1/2 cup brown sugar

1/4 cup chopped walnuts

1/2 tsp cinnamon

Directions:

Preheat oven to 325 degrees F.

In a mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients, mixing only until moist. Fold in rhubarb and walnuts. Pour batter into greased muffin tins. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes, or until a toothpick comes out clean. 

Happy Baking!!