Rhubarb Muffins

Rhubarb Muffins

Topping:

1/3 C. sugar

2 T. melted butter

1 t. cinnamon

Muffins:

1 1/4 C. brown sugar

1 C. buttermilk

1/2 C. vegetable oil

2 t. vanilla

1 egg

2 1/2 C. flour

1 t. each: baking soda, baking powder

1/2 t. salt

2 C. diced fresh or frozen rhubarb pieces

Heat oven to 400° F. For topping, combine sugar, butter and cinnamon in small bowl; set aside.

For muffins, beat brown sugar, buttermilk, oil, vanilla and egg in 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. Scoop batter into lined muffin tins. Top each muffin with 1 teaspoon of topping mixture. Bake until lightly browned and muffins spring back when touched, 20-25 minutes. Cool on wire rack.

Yield: 16 muffins