Rhubarb Muffins

• unbleached flour or whole wheat flour↗1 1⁄2 cups
• whole wheat flour↗1 cup
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• salt↗1⁄2 teaspoon
• sour milk or plain yogurt1 cup
• brown sugar↗3⁄4 cup
• oil1⁄2 cup
• egg↗1

  beaten

• vanilla↗2 teaspoons
• fresh rhubarb↗1 1⁄2 cups

  diced

• nuts1⁄2 cup

  toasted and chopped (optional)

• sugar↗1⁄4 cup
• butter↗1 tablespoon

  melted

• ground cinnamon↗1 teaspoon
• teaspoon flour↗1

Step-by-step instructions

1. 1

   In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).

2. 2

   I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).

3. 3

   Stir in dry ingredients until just moistened.

4. 4

   Stir in rhubarb and nuts (if using).

5. 5

   Fill greased or paper-lined muffin tins two-thirds full.

6. 6

   Combine final 4 ingredients and sprinkle on top of batter.

7. 7

   Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).

8. 8

   Remove from pans and cool on wire racks.