Rhubarb Nut Muffins

Directions

In a large mixing bowl, combine flour, brown sugar, baking soda and salt.

Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened.

Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full.

Combine topping ingredients; sprinkle over muffins.

Bake at 375℉ (190℃) for 20 to 25 minutes or until muffins test done.

Cool 10 minutes before removing to a wire rack.

Yields 10 muffins.