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CRUNCHY-TOPPED RHUBARB MUFFINS




Source of Recipe


Jane Bonander, Author


List of Ingredients




3/4 cup brown sugar
1 1/2 cups flour
1/2 tsp soda
1/3 cup oil
1 egg
1/2 tsp salt
1/2 cup buttermilk
3/4 cup finely sliced rhubarb
1 tsp vanilla




Recipe



Combine sugar, oil, egg, buttermilk and vanilla in mixing bowl. Sift flour, soda and salt together and stir into liquid mix. Blend in rhubarb. Spoon into greased muffin tins, filling cups 2/3 full. Sprinkle with topping: 1/4 c. brown sugar, 1/2 tsp cinnamon, 1/4 c. chopped nuts.

Bake at 325 degrees for 25-30 minutes, or bake in 9x5 loaf pan for 45 minutes.

Makes a dozen muffins.