Rhubarb muffins. A easy, sweet snack.

 

Preheat the oven to 350°F. Grease two 12-cup muffin pans or line with paper cups. Makes 24 muffins.

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/4 cups brown sugar

1 cup buttermilk or yogurt

1/2 cup vegetable oil

1 large egg

1 tsp vanilla extract

1 1/2 cups diced rhubarb

1/2 cup chopped walnuts (optional)

Stir flour, baking soda, baking powder and salt together in a medium bowl and set aside.

Beat brown sugar, buttermilk, oil, egg and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand until just blended. Stir in rhubarb and walnuts. Spoon batter in the prepared cups, filling almost to the top.

Streusel

1/3 cup white sugar

1 tbsp melted butter

1 tsp ground cinnamon

Stir all together in a small bowl; sprinkle about 1 tsp on top of each muffin.