INGREDIENTS
1 ½ cups brown sugar
¼ cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 ½ cups finely diced rhubarb
½ cups pecan pieces
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Topping
½ cup sugar
1 ½ tsp cinnamon
1 tbsp melted margarine
DIRECTIONS
-Preheat oven to 400°F (205°C). Grease 24 medium-sized muffin cups.
-Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir buttermilk, rhubarb and pecans into mixture.
-In another bowl, sift together flour, baking powder, baking soda, and salt.
-Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
-Fill muffin pan ¼ full with batter.
-Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
-Bake in preheated oven on center shelf for 15 to 20 minutes.
