Rhubarb Muffins

• Topping
• 2/3 C sugar
• 4 T melted butter
• 2 teaspoon cinnamon
• 11/4 C chopped nuts (pecans)
• Muffins
• 11/4 C. Brown sugar
• 1 C. Buttermilk
• 1/2 C. vegetable oil
• 2 t. Vanilla
• 1 Egg
• 2 1/2 Flour
• 1 teaspoon each:
• Baking powder and Baking soda
• 1/2 t. Salt
• 2 C. diced fresh or frozen rhubarb

1. Heat oven to 400 degrees.
2. For topping, combine sugar, butter, nuts and cinnamon in small bowl; set aside.
3. For muffins
4. beat brown sugar, buttermilk, oil, vanilla, and egg in a medium bowl; set aside. Combine flour, baking soda, baking powder and salt in medium bowl. Add rhubarb; toss to coat. Add buttermilk mixture to dry ingredients; mix until just moistened.
5. Scoop batter into line muffin tines. Top each muffin with 1 teaspoon of topping mixture.
6. Bake until lightly browned and muffins spring back when touched. 20-25 minutes. Cool on wire rack

topping, sugar, t, cinnamon, nuts, muffins, brown sugar, buttermilk, vegetable oil, vanilla, egg, flour, baking powder, salt, frozen rhubarb

Taken from www.epicurious.com/recipes/member/views/rhubarb-muffins-1268922 (may not work)