Rhubarb Muffins

• 2 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 1/2 c. firmly packed brown sugar
• 1 c. buttermilk
• 1 large egg
• 1 tsp. vanilla
• 2 1/2 c. chopped rhubarb
• 1/2 c. chopped walnuts
• 1/2 c. granulated sugar
• 2 Tbsp. softened butter or margarine

1. Preheat oven to 325u0b0.
2. Grease 12 muffin pan cups or use paper liners.
3. In large bowl, combine flour, baking soda, cinnamon and 1 teaspoon salt.
4. Set aside.
5. In medium bowl, combine brown sugar, buttermilk, egg and vanilla.
6. Mix well.
7. Fold in rhubarb and walnuts.
8. Add to flour mixture, mixing just until moistened.
9. Do not overmix.
10. Spoon batter into cups.
11. In small bowl, with fork, blend granulated sugar with butter.
12. Sprinkle some over muffin batter in each cup.
13. Bake for 20 minutes, or until cake tester inserted in center comes out clean.
14. Cool.
15. Wrap and store overnight.

flour, baking soda, cinnamon, salt, brown sugar, buttermilk, egg, vanilla, rhubarb, walnuts, sugar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799135 (may not work)