Rhubarb Muffins

1 1/4 cups brown sugar

1/2 cup oil

1 egg, beaten

2 teaspoons vanilla

1 cup buttermilk

1 1/2 cups diced rhubarb

1/2 cup chopped walnuts

1/4 teaspoon black walnut flavoring

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon butter, melted

1/3 cup sugar

1 teaspoon cinnamon

In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well.

Stir in rhubarb, walnuts and flavoring.

In smaller bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture; stir only until moistened.

Spoon batter into prepared muffin tins.

Combine melted butter, sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.

Bake at 375ºF for 20-25 minutes.

Makes 18.