1½ cups granulated sugar
⅔ cup vegetable oil
1 cup buttermilk
1 large egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
2⅔ cups all-purpose flour
2 cups diced rhubarb
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon brown sugar
Preheat the oven to 350 degrees. Grease a muffin tin or line with paper liners. Set aside.
In a large bowl cream the granulated sugar, oil, buttermilk, egg, and vanilla. Add the baking soda, salt, and flour. Mix well. Fold in the rhubarb and pecans. Spoon the mixture into the prepared muffin pan. In a small bowl combine the cinnamon and brown sugar. Sprinkle over the muffins. Bake 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
Makes 12 muffins
Stephanie Layer, Queen Cosmo
The Red Cosmopolitan’s,
Maplewood, Minnesota