Rhubarb Muffins

Ingredients:

Topping:

• 1/2 cup brown sugar
• 1 tsp. cinnamon

Muffins:

• 1 1/4 cups brown sugar
• 1 egg
• 1/2 cup oil
• 2 tsp. vanilla
• 1 cup buttermilk*
• 1 1/2 cups diced rhubarb
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 1/2 cups flour

Instructions:

• Preheat oven to 350 degrees. Line muffin tins with paper baking cups.
  
• In a small bowl, combine topping ingredients; set aside.
  
• In a medium bowl, combine salt, baking powder, baking soda, and flour; set aside.
• In another bowl, beat egg and brown sugar. Add oil. Mix well until blended. Stir in vanilla and buttermilk. Gently stir in rhubarb. Add flour mixture to batter and stir just until moistened.
• Spoon batter into paper-lined muffin tins. Sprinkle topping mixture on top of each muffin.
• Bake 20 minutes. Cool on wire racks.
  

*If you do not have any buttermilk, use this substitute:
For every cup of buttermilk needed, combine one cup milk with 1 TBS lemon juice or vinegar. Allow to sit for 5 minutes, and then mix well before using it in any recipe.