Rhubarb Muffins

One more time to make a substitution for rhubarb since it's not yet in season here. This morning I used frozen cranberries in place of rhubarb and pecans for the nuts. This recipe is from Aunt Martha.

1 1/4 packed brown sugar
1/2 c salad oil
1 egg
2 1/2 c unsifted flour
1 t baking powder
1 t soda
1/2 t salt
2 t vanilla
1 c buttermilk
1 1/2 c diced rhubarb
1/2 c chopped nuts
1/3 c sugar
1 1/2 t cinnamon
1 T melted butter

In mixer bowl combine brown sugar, salad oil, egg and vanilla; beat until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, soda and salt. Add all at once to rhubarb mixture; stir just until mixed. Fill greased muffin pans 2/3 full. Mix the 1/3 c sugar with cinnamon and butter. Sprinkle over top of muffins, pressing gently into batter. Bake at 400 degrees for 20 minutes or untiil muffins test done.

I didn't press the cinnamon-sugar sprinkles into the batter, and they slid right off the top of the muffins onto the tins while baking!