———-Muffin Mix——– 1 1/2 Cups All-Purpose Flour
3/4 Cup Packed Brown Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Vegetable Oil
1 Egg — Lightly Beaten
1/2 Cup Buttermilk
1 Teaspoon Vanilla Extract
1 Cup Rhubarb — Diced
1/2 Cup Chopped Walnuts
———-Topping——— 1/4 Cup Packed Brown Sugar
1/4 Cup Chopped Walnuts
1/2 Teaspoon Cinnamon
In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combi ne oil, egg, buttermilk, and vanilla; stir into dry ingredients just until mois tened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups tw o-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removin g to a wire rack. Yields 10 muffins.