Ingredients
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2 1/2 cups all-purpose flour
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1 1/2 cups packed brown sugar
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 cup buttermilk
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2/3 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups finely chopped rhubarb
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1/2 cup sugar
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2 tablespoons butter or 2 tablespoons margarine, melted
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1 egg, lightly beaten
Instructions
- In a large bowl, combine the first five ingredients.
- Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
- Fold in rhubarb, fill greased or paper lined muffin cups half full.
- Combine topping ingredients; sprinkle over each muffin.
- Bake at 375 degrees for 16-18 minutes or until muffins test done.