Ingredients
1cuprhubarb,chopped
1¾cupsall-purpose flour
½cupsugar
2tspbaking powder
¼tspsalt
1egg,beaten
¾cupmilk
¼cupvegetable oil
1tspvanilla
3tbspflour
3tbspbutter
3tbspbrown sugar
¼tspcinnamon
2tbsppecans,or chopped almonds
Preparation
Preheat oven to 400 degrees F. Grease 12 muffin wells or line with paper liners.
Toss rhubarb with 1 tablespoon of flour and set aside.
Whisk together flour, sugar, baking powder and salt in a large bowl.
In a small bowl, whisk egg, milk, vanilla and oil.
Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.
Shake of excess flour from rhubarb and fold into batter. Do not overmix.
Fill each muffin well ⅔ full. Top with streusel topping below if using.
Bake for 18 to 20 minutes or until a toothpick comes out clean.
Remove from muffin pan and cool completely.
Combine the flour, butter, brown sugar, cinnamon, and pecans with a fork until crumbly.
Sprinkle over muffins before baking.
