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Nutty Rhubarb Muffins

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1/3 cup vegetable oil

1/3 cup buttermilk

2 cups all-purpose flour

1/2 teaspoon salt

1 cup diced rhubarb

1/2 cup chopped nuts

1 teaspoon baking soda

Topping:

1/4 cup brown sugar

1/4 cup chopped nuts

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a small bowl, mix sugar,

egg, vanilla, oil and buttermilk.

In a medium-size bowl, mix flour, baking soda and salt.

Stir sugar mixture into flour mixture and blend until

evenly moistened. Stir in rhubarb and nuts. Spoon into

well-greased muffin tins.

Stir together topping ingredients and sprinkle freely over

the top of each muffin. Bake about 20 minutes, or until

center springs up when touched. Makes 12 muffins.

Rhubarb Muffins II

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 cup packed brown sugar

1 cup buttermilk

1 egg

1 teaspoon vanilla extract

2 1/2 cups chopped fresh rhubarb

1/2 cup chopped walnuts

Topping:

1/2 cup white sugar

2 tablespoons butter, softened

Preheat oven to 325 degrees F (165 degrees C). Grease

muffin cups or line with paper muffin liners. In a large

bowl, combine flour, baking soda, cinnamon and salt. Set

aside. In a medium bowl, combine brown sugar,

buttermilk, egg and vanilla; mix. Fold in rhubarb and

walnuts. Add to flour mixture, mixing just until moist.

Spoon batter into prepared paper liners. In a small bowl,

blend sugar and butter and sprinkle over each muffin.

Bake in preheated oven for 20 minutes, or until toothpick

inserted in middle comes out clean.

Cinnamon Topped Rhubarb Muffins

1/2 cup brown sugar, firmly packed

1/4 cup butter

1 cup sour cream

2 eggs

1 1/2 cups all-purpose flour

3/4 ts baking soda

1/2 ts cinnamon

1 � cups chopped rhubarb

1 Tbls sugar

� ts cinnamon

Preheat oven to 375 F.

Combine brown sugar and butter. Beat at medium speed

until well mixed. Blend in sour cream and eggs. In a

separate bowl mix together flour, baking soda, and 1/2 ts

cinnamon. By hand, stir flour mixture into sour cream

mixture just until moistened. Fold in rhubarb.

Spoon into greased muffin pans. in small bowl stir

together 1 Tbls sugar and 1/2 tea cinnamon, sprinkle

onto each muffin. bake for 25 to 30 min or until lightly

browned. cool 10 min; remove from pans.

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