Rhubarb Muffins

It sounds a little strange to make rhubarb muffins, but these muffins are truly yummy!  I've made them twice within 5 days because I really, really liked them.  And my kids ate them too!  I did finely chop the rhubarb and mince the nuts to make them smaller and more palatable for the kids.

Rhubarb-Buttermilk Muffins

Ingredients:

3/4 cups brown sugar
1/2 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk or plain yogurt or 1 cup. milk soured with 2 tsp. lemon juice
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces, minced
2 1/2 cups all-purpose flour (you can do 1 1/2 cups white flour and                                   1 cup wheat flour)

1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Topping:

1/3 cup sugar
1 tsp cinnamon
1 tbsp melted butter                                                    1 tsp flour

 Procedure:

• Preheat oven to 375 degrees. Grease 15 medium-sized muffin cups.
• Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir dry ingredients into mixture.
• Then add rhubarb and nuts.
• Fill prepared muffin pan 3/4 full with batter.
• Quickly combine topping ingredients in a small bowl and sprinkle on top of batter in each muffin cup.
• Bake in preheated oven on center shelf 15 to 20 minutes. (closer to 20)

I copied this recipe from:  http://www.rhubarbinfo.com/  and then added alterations similar to the recipe in Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.