Ingredients
-
1 1/2 cups unbleached flour or 1 1/2 cups whole wheat flour
-
1 cup whole wheat flour
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup sour milk or 1 cup plain yogurt
-
3/4 cup brown sugar
-
1/2 cup oil
-
2 teaspoons vanilla
-
1 1/2 cups fresh rhubarb, diced
-
1/2 cup nuts, toasted and chopped
-
1/4 cup sugar
-
1 tablespoon butter, melted
-
1 teaspoon ground cinnamon
-
1 teaspoon flour
-
1 egg, beaten
Instructions
- In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
- I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
- Stir in dry ingredients until just moistened.
- Stir in rhubarb and nuts (if using).
- Fill greased or paper-lined muffin tins two-thirds full.
- Combine final 4 ingredients and sprinkle on top of batter.
- Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
- Remove from pans and cool on wire racks.