Rhubarb Strusel Muffins

Makes 12 large or 24 to 30 mini muffins

ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 egg
1/3 cup melted butter or vegetable oil
1 cup buttermilk
3/4 cup brown sugar
3 cups diced rhubarb

Topping:
1/2 tsp. cinnamon
1/4 cup coarse sugar
2 Tbsp. butter, meltedl

method

Preheat oven to 400 F.

Combine all-purpose flour in a large bowl with whole wheat flour, baking powder, baking soda and salt.

Combine egg in another bowl with 1/3 cup melted butter, buttermilk and brown sugar. Stir into dry ingredients. Stir in rhubarb. Stir only until blended. Scoop batter into non-stick muffin pans or pans lined with paper lines.

For topping mix sugar with cinnamon. Brush top of muffins with melted butter. Sprinkle sugar over muffins.

Bake 25 minutes or until muffins are cooked through. (Mini muffins take about 15 minutes.) Remove from pans and cool on racks.