Ingredients
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1/2 tsp salt
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2 tsp ground cinnamon, divided
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1 1/3 cups granulated sugar, divided
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1/4 cup vegetable oil
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1 egg
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1 1/2 tsp vanilla extract
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1 cup reduced-fat buttermilk
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1 1/2 cups Diced rhubarb
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1/2 cup chopped walnuts
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1 tbsp Melted butter
Steps
1
Preheat oven to 350°F. Grease two 12-cup muffin pans or line with paper cups.
2
In a medium bowl, stir together the flour, baking soda, baking powder, salt and 1 teaspoon cinnamon.
3
In a separate bowl, using an electric mixer, beat 1 cup sugar, oil, egg, vanilla and buttermilk until smooth.
4
Pour in the dry ingredients and mix by hand until just blended. Stir in rhubarb and walnuts.
5
Spoon batter into prepared cups, filling 3/4 of the cup.
6
In a small bowl, stir together melted butter, remaining 1/3 cup sugar and 1 teaspoon cinnamon; sprinkle mixture on top of each muffin. Bake in preheated oven about 25 minutes, or until toothpick inserted in center comes out clean. Allow to cool in pans before serving.
