Muffins!

For biker/walker guests sharing the local trails, here's fresh favorite carb-loading!

Rhubarb Muffins

1 and 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup buttermilk
1 and 1/2 cups diced rhubarb
1 cup chopped walnuts
2 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt


Topping:
1/2 cup sugar
1 teaspoon Vietnamese cinnamon
2 tablespoons finely chopped walnuts, optional
1 tablespoon butter, softened.

Preheat oven to 350 degrees.  Grease bottoms-only of 15 muffin cups.

In large bowl, beat together brown sugar, oil, egg, vanilla and buttermilk until well blended.  Stir in rhubarb and nuts.

In small bowl, whisk together flour, baking soda, baking powder and salt.  Add to buttermilk mixture; stir just until dry ingredients are moistened.  Fill muffin cups 2/3 full.

In cup or small bowl, mix sugar, cinnamon and nuts; add butter and blen until fine crumbs are formed.  Sprinkle over tops of muffins.  Bake in preheated oven 20 minutes or until a wooden pick inserted in center comes out clean.  Cool on wire rack.

Makes 15 muffins.