Crunchy Topped Rhubarb Muffins - cooking recipe

Ingredients

3/4 c. brown sugar
1/3 c. vegetable oil
1 egg
1/2 c. buttermilk
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 c. finely sliced rhubarb

Preparation

Combine sugar, oil, egg, buttermilk and vanilla. Sift flour, soda and salt together and stir into liquid mixture. Blend in nuts and rhubarb. Spoon into greased muffin tins 2/3 full. Sprinkle with topping. Bake at 325\u00b0 for 25 to 30 minutes. Makes 12 muffins.