Ingredient!
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cup of crossed rhubarb
1/2 cup chopped walnuts
1 tablespoon of melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon
Preparation!
Preheat oven to 350 degrees. Grease two 12 cups muffin pans or line with paper cups.
In a medium bowl, mix together flour, baking powder, baking powder and salt. In a separate bowl, beat the brown sugar, oil, eggs, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix them by hand until mixed. Stir in rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir in the melted butter, white sugar and cinnamon sprinkle about 1 teaspoon of this mixture on top of each muffin.
Bake in the preheated oven until the muffin tops pop back when lightly pressed, approx. 25 minutes. Cool in pans for at least 10 minutes before removing.