These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Per Serving: 157 calories; protein 2.4g; carbohydrates 21.5g; fat 7.1g; cholesterol 9.4mg; sodium 141mg.
Eating good breakfast to continue the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and helps keep you feeling full longer, and less likely grab a snack out of the street food before break .
Make fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.