Rhubarb Muffins Ii - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
1/2 cup white sugar
2 tablespoons butter, softened

Preparation

Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
In a small bowl, blend sugar and butter and sprinkle over each muffin.
Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.