Rhubarb Crisp Muffins
Source: Toronto Star
Yield: 12 muffins

TOPPING
1/3 cup brown sugar
1 tsp softened butter
1 tsp cinnamon

MUFFINS
1 1/2 cups brown sugar
1/2 cup softened butter
1 egg
1 tsp vanilla
1/2 tsp almond extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
3 cups finely diced rhubarb

To make topping combine brown sugar, butter and cinnamon until crumbly, set aside.

To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract until light and fluffy.

In separate bowl, stir together flour, baking powder and baking soda.

Add to sugar mixture alternately with buttermilk, stirring just until dry ingredients are moistened. Do not overmix. Batter should be lumpy and tends to be thick.

Fold in Rhubarb.

Divide among 12 large muffin cups (paper-lined), filling until full.

Sprinkle each generously with topping mixture.

Bake in a 375F oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.