Buttermilk Rhubarb Crumble Muffins

• 1 1/2 cups packed brown sugar
• 1/2 cup canola oil
• 1 large egg
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1 1/2 cups rhubarb, diced
• 1/2 cup whole wheat flour
• 2 cups white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Crumble
• 2 tablespoons melted butter
• 2/3 cup white sugar
• 1 teaspoon cinnamon

1. Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
2. In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
3. Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
4. Bake at 400u0b0 for 20-25 minutes or until toothpick inserted comes out clean.
5. Crumble: Mix together crumble ingredients until well combined.

brown sugar, canola oil, egg, vanilla, buttermilk, rhubarb, whole wheat flour, white flour, baking soda, baking powder, salt, crumble, butter, white sugar, cinnamon

Taken from www.food.com/recipe/buttermilk-rhubarb-crumble-muffins-179399 (may not work)