Rhubarb Muffins

From the CSA newsletter:

2 1/2 cups all-purpose flour 1 1/2 cups packed brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 egg, lightly beaten 1 cup buttermilk

2/3 cup vegetable oil 1 teaspoon vanilla extract 2 cups finely chopped rhubarb TOPPING: 1/2 cup sugar 2 tablespoons butter or margarine, melted 2 teaspoons ground cinnamon

DIRECTIONS:

1.

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done In the future, I would do it with whole wheat flour and add something else, like criasins or raisins. Something was missing.