Muffins

2 - 1/2 C	flour
1 tsp	baking powder
1 tsp	baking soda
1/2 tsp	salt
1 - 1/4 C	brown sugar
1/2 C	vegetable oil
1	egg
1 tsp	vanilla
1 C	buttermilk
1/2 C	chopped walnuts (opt)
1 - 1/2 C	rhubarb (1/4" pieces)

Topping

1/3 C	Sugar
1 tsp	Cinnamon
1 Tbls	Butter

 

Batter Preparation

• In a large mixing bowl, combine the flour, baking soda, baking powder and salt and whisk to blend.
  
  
• In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.
  
  
• Pour wet ingredients into the dry ingredients and mix by hand.
  Do not overmix.
  
  
• Gently stir in the diced rhubarb.
  
  
• The batter will be thick.
  
  
• Cover & Refrigerate the batter for 1 hour or overnight.

Topping Preparation

• In a small bowl, melt the butter
  
  
• Then combine the sugar and cinnamon and mix well.
  
  
• Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Baking

1. Position a rack in the center of the oven
   
   
2. Heat the oven to 425 degree F.
   
   
3. Line a 12-cup muffin tin with paper or foil baking cups, or just spray the mufin tin with oil.
   
   
4. Divide the batter among the 12 muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups.
   Fill the muffin cups to the top.
   
   
5. Place the muffins on the center rack and bake at 425 F for ~9 minutes or until the tops of the muffins start to rise 1/4" above the pan. Then turn the oven down to 350 F (do not open the oven) for ~12 minutes, until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean.
   
   
6. You may have to adjust the times a little based on your oven.
   
   
7. Remove from the oven and let rest for 2 minutes.
   
   
8. Then remove and let the muffins cool on a rack.
   
   
9. Server them warm...