Rhubarb Muffins

Muffins:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon

Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.

Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.

Mix topping ingredients and sprinkle over batter.

Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.

Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.