Light & Moist Rhubarb Muffins - cooking recipe

Ingredients

Muffins
2 1/4 cups flour (I use whole wheat flour)
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
1 egg
1 teaspoon vanilla
1 cup buttermilk (or regular milk with 1 tsp of vinegar or lemon juice that has sat for about 3 minutes)
1/2 chopped pecans (optional)
1 1/2 cups rhubarb
Topping
1 teaspoon melted butter
1/3 cup brown sugar
1 teaspoon cinnamon

Preparation

preheat oven to 400.
Mix topping ingredients.
Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
sprinkle topping over muffins.
Bake for 15 minutes or until a toothpick comes out clean.