Crunchy Topped Rhubarb Muffins - cooking recipe

Ingredients

3/4 c. brown sugar
1/3 c. oil
1 egg
1/2 c. buttermilk or soured milk
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1 c. rhubarb
1/2 c. nuts

Preparation

Mix together brown sugar, oil, egg, milk and vanilla.
Add flour, soda and salt.
Mix together until well blended.
Add rhubarb and nuts.
Spoon into paper lined muffin tins, 2/3 full. Mix 1/2 cup brown sugar and 1/2 teaspoon cinnamon and sprinkle over top of muffins.
Bake at 325\u00b0 for 25 to 30 minutes.
Can also be baked in 9 x 5-inch loaf pan for 45 minutes or until toothpick comes out clean.