Ingredients
- 1 egg (lightly beaten)
- 1 rhubarb (diced)
- 1 cup packed brown sugar
- 1 1/2 cups all purpose flour
- 1/2 cup buttermilk
- 3/4 cup walnuts (chopped)
- 3/8 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combi ne oil, egg, buttermilk, and vanilla; stir into dry ingredients just until mois tened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups tw o-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removin g to a wire rack. Yields 10 muffins.