Rhubarb Muffins

1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups chopped rhubarb
1 1/2 cups flour
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon melted butter
1/3 cup sugar
1 teaspoon cinnamon

In a large bowl, put brown sugar, oil, egg, vanilla, and buttermilk; mix well. Stir in rhubarb and nuts. In a smaller bowl, combine flour, soda, baking powder, and salt; add to rhubarb mixture. Spoon batter into muffin pan.
Topping: Combine butter, sugar & cinnamon; spoon over top of muffins. pressing it down. Bake at 350-375 for 20-25 minutes.

Butterscotch Caramel Rolls
From LouAnn
2 packages frozen dinner rolls (18-24)
1 package butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
3/4 teaspoon cinnamon

Place frozen dinner rolls in buttered bundt pan. Sprinkle on dry pudding mix. Melt butter, add brown sugar, & cinnamon. Pour this mixture over buns. Keep uncovered on counter overnight.

Bake first thing in the morning for 25-30 minutes in a 350 degree oven. Invert on backing rack and pull apart to serve.

Cherry Nut Bread
Lynn
2 cups instant flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
3/4 cup sugar
2 eggs
1 cup buttermilk or sour milk
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup red maraschino cherries, chopped

Grease bread pans. Combine all ingredients except nuts and cherries. Blend for 10 seconds at lowest speed. Beat 1 minute at low speed. Stir in nuts and cherries. Bake at 350 for 40-45 minutes. Cool.

Wild Rice Muffins with Dried Cranberries
Source: Byerly's Inc.
From: Country Woman' (May/June 95) muffin contest
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup margarine or butter (melted and cooled)
2 eggs, slightly beaten
1/2 cup milk
1 cup dried cranberries, chopped
1 cup cooked wild rice
1 tablespoon sugar
2 teaspoons grated orange peel
** 1/3 cup of uncooked wild rice added to 1 cup water, brought to a boil and simmered for 45 minutes will give you the cup of cooked wild rice.
Combine flour, 1/2 cup sugar, baking powder, coriander and salt in a large bowl. In a small bowl whisk together margarine, eggs and milk. Stir liquid ingredients into the dry ingredients only until blended. Fold in cranberries and wild rice. Spoon into 12 muffin cups or a greased muffin pan, filling 3/4 full. Combine 1 tablespoon sugar and orange peel, sprinkle over muffin tops.
Bake in preheated oven at 400 (f) for about 20-22 minutes or until a wooden tooth pick comes out clean.
Best served warm on the same day as baked.