Rhubarb-Buttermilk Muffins

• 11/2 cups brown sugar
• 1/4 cup salad oil
• 1 egg
• 2 tsp. vanilla extract
• 1 cup buttermilk (or buttermilk powder + water; follow package directions)
• 11/2 cups finely diced rhubarb
• 1/2 cup pecan pieces
• 21/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• Topping:
• 1/3 cup sugar
• 11/2 tsp. cinnamon
• 1 Tbsp. melted margarine

1. 1) Preheat oven to 400F. Grease 24 medium-sized muffin cups.
2. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans.
3. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix.
4. 4) Fill prepared muffin pan 3/4 full with batter.
5. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
6. 6) Bake in preheated oven on center shelf for 15-20 minutes.

brown sugar, ubc, egg, vanilla extract, buttermilk, rhubarb, pecan pieces, flour, baking powder, baking soda, salt, topping, sugar, cinnamon, margarine

Taken from www.epicurious.com/recipes/member/views/rhubarb-buttermilk-muffins-52871041 (may not work)