Crunchy Rhubarb Muffins

3/4 cup brown sugar

1/2 cup oil

1 egg

1/2 cup buttermilk, sour milk (add soda to milk and allow to stand)

1/2 tsp. salt

1 tsp. vanilla

1 1/2 cups flour

1/2 tsp. soda

1/2 cup nuts

1 cup finely chopped rhubarb

Topping

1/4 cup brown sugar

1/4 tsp. cinnamon

1/4 cup nuts

Combine sugar, oil, egg, buttermilk and vanilla. Mix well. combine flour, salt, and soda and add to oil mixture. Add rhubarb and nuts. Full muffin pan 2/3 full. Combine topping and sprinkle on top of batter. Bake 30 minutes at 325°. Makes 12 muffins.

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