RHUBARB-BUTTERMILK MUFFINS

RHUBARB-BUTTERMILK MUFFINS image

Yield 24 muffins

Number Of Ingredients 15

1½ cups brown sugar
¼ cup salad oil
1 egg
2 tsp. vanilla extract
1 cup buttermilk (or buttermilk powder + water; follow package directions)
1½ cups finely diced rhubarb
½ cup pecan pieces
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Topping:
1/3 cup sugar
1½ tsp. cinnamon
1 Tbsp. melted margarine

Steps:

1) Preheat oven to 400F. Grease 24 medium-sized muffin cups. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix. 4) Fill prepared muffin pan ¾ full with batter. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. 6) Bake in preheated oven on center shelf for 15-20 minutes.