Rhubarb Muffins with Walnut Streusel
Position rack in centre of oven, then preheat to 350°F. Line a 12-cup muffin pan with paper liners.
Stir walnuts, brown sugar and 1/8 tsp cinnamon in a medium bowl. Set aside.
Combine flours, baking powder, baking soda, salt and remaining 1/8 tsp cinnamon in large bowl. Make well in centre of flour mixture. Set aside.
Whisk melted margarine with egg in a medium bowl. Whisk in sugar, then buttermilk and vanilla. Add to flour mixture. Stir until just combined. Fold in rhubarb.
Fill muffin cups three-quarter full with batter. (You will have extra batter.) Sprinkle each muffin generously with walnut mixture.
Bake until golden brown and a skewer inserted into centre of muffins comes out clean, about 25 minutes. Cool in pan on rack for 5 minutes. Then transfer muffins to rack to cool completely.
TIP: Use a second muffin pan to bake the remaining 4 muffins, or bake them after the first twelve are done. Fill the empty muffin pans with water for even baking.
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Last updated: January 19th, 2021
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