Categories: Breakfast, Muffins, Rhubarb

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.

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