Rhubarb Nut Muffins

• 1-1/2 cups all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup canola oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup diced fresh or frozen rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 teaspoon ground cinnamon

1. In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

flour, brown sugar, baking soda, salt, egg, canola oil, buttermilk, vanilla, frozen rhubarb, walnuts, brown sugar, walnuts, ground cinnamon

Taken from www.tasteofhome.com/recipes/rhubarb-nut-muffins/ (may not work)