Rhubarb Muffins

Contributor: Lorraine Lewis
2002 Cowley Cookbook

Beat with mixer:

1 1/4 cup brown sugar
1/2 cup oil
1 egg
1 cup buttermilk

Stir in:

1 1/2 cups diced rhubarb
1/2 cup chopped nuts (optional)

Stir together in a separate bowl:

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Stir into rhubarb mixture until just blended. Spoon into 18 muffin tins, 2/3 full. Sprinkle generously with cinnamon sugar (1/2 cup sugar and 1 tsp cinnamon).  Bake at 400 degrees for 20-25 minutes or until brown. Freezes well, makes 1 1/2 dozen.

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