Rhubarb Crisp Muffins

• Topping
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon soft butter
• Muffins
• 1 1/2 cups brown sugar
• 1/2 cup soft butter
• 1 egg
• 3 cups finely chopped rhubarb
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk

1. Mix topping and set aside.
2. Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
3. In a seperate bowl combine flour, baking powder and soda.
4. Add flour mixture to sugar mixture alternating with the buttermilk.
5. Stir just untill dry ingredients are moist.
6. Fold in rhubarb.
7. Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
8. Sprinkle with topping.
9. Bake at 375 degrees for 25-30 minutes.

topping, brown sugar, cinnamon, butter, muffins, brown sugar, butter, egg, rhubarb, vanilla, almond extract, flour, baking powder, baking soda, buttermilk

Taken from www.food.com/recipe/rhubarb-crisp-muffins-419470 (may not work)