Rhubarb Nut Muffins 3 Recipe

In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla: stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients: sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10-15 muffins