Honey-Rhubarb Muffins

• Ready In: 55 mins
• Yields: 21 muffins

Ingredients

• 1  tablespoon butter
• 1⁄2 cup granulated sugar
• 1  egg, slightly beaten
• 1  cup  packed brown sugar
• 2⁄3 cup  cooking oil
• 1⁄2 cup honey
• 1⁄2 teaspoon vanilla
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  sour milk
• 1 1⁄2 cups  chopped rhubarb
• 1⁄2 cup  chopped  nuts

• Whipped Honey Butter

• 1⁄2 cup  softened butter or 1⁄2 cup margarine
• 1⁄4 teaspoon  finely shredded lemon, rind of
• 1⁄4 cup honey

Directions

1. For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
2. For Muffins: Line muffin cups with paper bake cups.
3. Set aside.
4. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
5. In another bowl, stir together the flour, baking soda and salt.
6. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
7. Gently fold in the chopped rhubarb and the chopped nuts.
8. Fill muffin cups 2/3 full.
9. Sprinkle with topping.
10. Bake in a 325º oven 35 to 40 minutes or until golden.
11. Remove from pans.
12. Serve warm or cool with Whipped Honey Butter.
13. Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
14. Gradually add honey, beating with an electric mixer on high speed until fluffy.
15. Store, covered, in refrigerator.
16. Let butter spread stand at room temperature for about 1 hour before serving.