Rhubarb Muffins

Getting ready for dad's spring rhubarb.

• Ready In: 40 mins
• Yields: 12 -18 muffins (estimate)

Ingredients

• 1 1⁄2 cups brown sugar
• 1⁄4 cup  oil
• 2  eggs
• 2  teaspoons vanilla
• 1  cup buttermilk
• 1 1⁄2 cups  finely diced rhubarb
• 1⁄2 cup  chopped walnuts or 1⁄2 cup pecans
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

• Topping

• 1⁄3 cup sugar
• 1 1⁄2 teaspoons cinnamon
• 1  tablespoon margarine, melted

Directions

1. Preheat oven to 425° and grease muffin tin.
2. In a large mixing bowl, whisk together the first 4 ingredients; mix well.
3. Add in the buttermilk, rhubarb, and walnuts; stir to combine.
4. In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
5. Spoon batter into prepared muffin tin, filling 3/4 full.
6. To make topping: mix together topping ingredients; sprinkle over muffin batter.
7. Bake for about 20 minutes.