Cinnamon Topped Rhubarb Muffins - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine, melted
2 teaspoons ground cinnamon

Preparation

In a large bowl, combine the first five ingredients.
Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb, fill greased or paper lined muffin cups half full.
Combine topping ingredients; sprinkle over each muffin.
Bake at 375 degrees for 16-18 minutes or until muffins test done.