#2299 - Rhubarb Muffins

(by Shirley McNevich)

1 1/2 cups rhubarb pieces
1 1/4 cups Domino's dark brown sugar (packed)
1 beaten egg
2 tsp. vanilla
1/2 cup canola oil
1 tsp. baking powder
1/2 cup buttermilk
1 tsp. baking soda
2 1/2 cups flour
1 tsp. salt
Crumbs: 1 TBSP butter (softened); 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon

Crumb mixture: in a bowl add softened butter, 1/2 cup brown sugar and cinnamon--mix with a pastry blender to make crumbs--set aside. In a bowl add 1 1/4 cups brown sugar, canola oil, beaten egg, vanilla and buttermilk--stir until mixed. In a separate bowl add baking powder, baking soda, salt and flour--stir to mix. Pour flour mixture into buttermilk mixture--stir just until mixed. Add rhubarb pieces--stir just until mixed. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Sprinkle a little of the crumb mixture on top of each muffin. Bake at 400 degrees for 17-20 minutes.