Rhubarb Muffins

• 2 1/2 cups flour
• 1 tsp baking powder
• 1 cup packed brown sugar
• 1 cup buttermilk
• 8 tbsp (1 stick) butter, melted
• 1 None egg
• 1 tsp vanilla extract
• 1/2 cup pecans or walnuts, chopped
• 2 cups chopped trimmed rhubarb
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk, butter, egg and vanilla in a medium bowl. Add to dry ingredients. Stir until just blended. Do not overmix.
3. Carefully stir in the nuts and most of the rhubarb. Spoon into muffin pan, filling each cup 2/3 full. Sprinkle with remaining rhubarb.
4. Bake for 20-25 mins, until muffins are golden brown and a skewer inserted into center comes out clean. Cool on a wire rack. Serve warm or at room temperature with whipped cream.

flour, baking powder, brown sugar, buttermilk, butter, egg, vanilla, pecans, trimmed rhubarb, cream

Taken from recipes-plus.com/api/v2.0/recipes/28474 (may not work)