Crunchy Topped Rhubarb Muffins

Description

 * Makes 24 or more big muffins.

Ingredients

 * 1½ cups brown sugar, packed
 * 1 cup oil
 * 2 eggs
 * 1 cup buttermilk
 * 2 tsp vanilla
 * 3 cups flour
 * 1 tsp soda
 * 1 tsp salt
 * ¾ cup chopped nuts
 * 2 cups finely sliced rhubarb

Topping

 * ½ cup brown sugar
 * 2 tsp cinnamon
 * ½ cup chopped nuts

Directions

 * 1) Combine sugar, oil, eggs, milk and vanilla in mixing bowl; mix well.
 * 2) Sift flour, soda and salt together.
 * 3) Stir into liquid mixture.
 * 4) Blend in nuts and rhubarb.
 * 5) Spoon into muffin tins and sprinkle with topping.
 * 6) Bake at 325°F for 25–30 minutes.