Yields 1 dozen.
1 1/2 C flour (may use all whole wheat flour)
1 C whole wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
1 C buttermilk, sour milk, OR plain yogurt
3/4 C brown sugar
1/2 C oil
1 egg
2 t vanilla
1 1/2 C rhubarb, diced
1/2 C nuts, toasted and chopped (optional)
1/4 C sugar
1 T butter, melted
1 t ground cinnamon
1 t flour
~~~~~
Combine first 5 ingredients thoroughly.
In a separate bowl, mix buttermilk, brown sugar, oil, egg and vanilla well. Stir in dry ingredients until just moistened.
Stir in rhubarb and nuts. Fill greased muffin tins two-thirds full.
Combine and sprinkle sugar, melted butter, cinnamon and 1 t flour and sprinkle on top of batter. Bake in preheated oven at 375 degrees until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.
