Rhubarb Muffins

Tangy Muffins with crunch.

• Ready In: 50 mins
• Serves: 24

Ingredients

• MUFFIN BASE

• 1 1⁄4 cups brown sugar
• 1⁄2 cup canola oil
• 1  egg
• 2  teaspoons vanilla
• 1  cup buttermilk
• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon baking powder
• 1 1⁄2 cups rhubarb
• 1 1⁄2 cups  chopped  nuts

• TOPPING

• 1  tablespoon  melted butter
• 1⁄3 cup sugar
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees. Combine first 5 ingredients in large bowl.
2. Stir in rhubarb and nuts. Pour in lined muffin tins.
3. In small bowl, combine topping ingredients. Sprinkle on muffins. Bake for 20 minutes.