Nutty Rhubarb Muffins

Day 3 - Mission Rhubarb - Rhubarb adds a surprising tang to these breakfast muffins.  Muffins must have streusel on top or they aren't worth talking about.  And the nuts, which to be honest I usually leave out of most recipes, adds a nice crunch factor.  Make sure you dice your rhubarb small or you'll be biting into raw rhubarb, and that's unpleasant.  It doesn't say you can use muffin liners, but I do and I think they turn out great.  I hope you love these. 

Nutty Rhubarb Muffins

¾ c. packed brown sugar                            TOPPING:

½ c. buttermilk or sour milk                      ¼ c. packed brown sugar

⅓ c. vegetable oil                                         ¼ c. chopped nuts

1 egg, beaten                                                 ½ t. ground cinnamon

1 t. vanilla extract

2 c. all-purpose flour

½ t. baking soda

½ t. salt

1 c. diced rhubarb

½ c. chopped nuts

Directions: In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla, mix well.  Set aside.  In a medium mixing bowl, combine flour, baking soda and salt.  Add egg mixture; stir just till combined.  Spoon the batter into 12 greased muffin cups.  Mix together topping ingredients.  Sprinkle over muffins.  Bake at 375˚ for 20 minutes or until muffins test done.

This recipe was found in a random family's cookbook, the name of which has slipped my memory.