Rhubarb Muffins
Lanette Jorgenson
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1 1/4 cups brown sugar
1/2 cup cooking oil
1 egg
2 tsp vanilla
1 cup buttermilk
1 1/2 cups finely chopped rhubarb
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder 1/2 tsp salt
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Combine brown sugar, oil, egg and buttermilk.
Mix well. Stir in rhubarb and vanilla. Sift dry ingredients and add
to rhubarb mixture Spoon batter into lined muffin tins.
Topping: Combine 1/3 cup sugar and
1 tsp cinnamon, and spoon over top of muffins.
Bake at 350 degrees for 20 minutes.
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