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Rhubarb Muffins

adapted from Rhubarb Recipes 

Yield: 2 dozen

Ingredients

For the muffin batter

2 1/2 c all purpose flour

1 t baking soda

1/2 t salt

1 1/4 packed brown sugar

1/2 c vegetable oil

1 egg

1 c buttermilk

1 t vanilla

2 c finely diced rhubarb

3/4 c chopped walnuts

For the topping

1/2 c white sugar

2 Tbsp butter, softened

Preparation 

Preheat oven to 350F

Combine flour, baking soda and salt in a bowl.  Stir to combine.

In a separate bowl, whisk together brown sugar, oil, egg, buttermilk and vanilla.  Pour over dry ingredients and stir with wooden spoon until just combined. Stir in rhubarb and walnuts.

Fill greased or paper lined muffin tins three quarters full.

Combine ingredients for topping and sprinkle over batter.  Bake for 20-25 minutes, or until tooth pick inserted comes out dry.