Rhubarb Muffins II

Ingredients

• 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
• 1/2 cup white sugar
• 2 tablespoons butter, softened

Directions

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.