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Rhubarb Muffins
| Ingredients | |||
| 1 1/4 | cup | brown sugar | |
| 1/2 | cup | oil | |
| 1 | each | egg | |
| 2 | teaspoon | vanilla | |
| 1 | cup | buttermilk | |
| 1 1/2 | cup | rhubarb, diced | |
| 1/2 | cup | nuts, chopped | |
| 2 1/2 | cup | flour | |
| 1 | teaspoon | soda | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| ---TOPPING--- | |||
| 1 | tablespoon | oleo or butter, melted | |
| 1/3 | cup | sugar | |
| 1 | teaspoon | cinnamon | |
Directions: | |||
| Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers 2/3 full. Combine topping ingredients and scatter over tops. Bake at 400 F. for 20-25 mins. | |||
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