Rhubarb Muffins

by Carla Tuhacek

Muffins:

• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups brown sugar
• 1 cup buttermilk (or 2tsp vinegar in cup of milk) (or yogurt)
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 cups diced rhubarb
• ½ cup chopped walnuts

Streusel:

• ⅓ cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon ground cinnamon
• 2 tablespoons quick oats

1. Preheat the oven to 350 degrees F. Line muffin pan with 20 paper cups.
2. To make the muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.
3. To make the streusel: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
4. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.