Rhubarb Streusel Muffins

These muffins are a real treat and I think what makes them so great is the streusel topping, so don’t omit the best part.  To make these a healthier choice you could substitute in half  the flour for whole wheat flour.

Rhubarb Streusel Muffins

¼ cup sugar

¼ cup chopped walnuts or pecans

½ tbsp. Butter or margarine, melted

½ tsp. cinnamon

1 cup firmly packed brown sugar

¼ cup veg. Oil

1 egg

¾ cup sour cream

2 cups sifted all purp. flour

1 tsp. b. soda

½ tsp. salt

1 1/4  cups diced rhubarb

With the mixer on low just mix until barely combined. Finish by hand with a large spatula.

Preheat oven to 350°  Combine first four ingredients (for topping) in a small bowl and set aside.

Combine next four ingredients.  In another bowl combine flour soda and salt.  Add moist mixture to dry.  Fold in rhubarb.

Spoon into greased muffin cups, top with topping, Bake 25-30 minutes

Makes 1 dozen

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