1 1/2 cups flour
3/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil (or substitute applesauce)
1 egg
1/2 cup buttermilk (or 1/4 cup milk plus 1/4 cup sour cream)
1 tsp vanilla
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
option-add 1 tbsp red Jello powder

Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 tsp cinnamon

Mix batter in the usual way.  Fill prepared muffin tins 2/3 full.
Mix sugar and cinnamon.  Add nuts and sprinkle over tops of muffins.
Bake at 375 deg. F for 20-25 minutes.

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