1 Tablespoon Butter or Margarine
1/2 Cup Granulated Sugar
1 Slightly Beaten Egg
1 Cup Packed Brown Sugar
2/3 Cup Cooking Oil
1/2 Cup Honey
1/2 Teaspoon Vanilla
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Sour Milk
1 1/2 Cups Chopped Fresh Rhubard or Chopped Frozen Rhubarb, Thawed and Drained
1/2 Cup Chopped Nuts

Line 2 1/2-inch muffin cups with paper bake cups; set aside. For topping,
combine butter or margarine and granulated sugar in a small bowl; cut the a
pastry blender till mixture resembles coarse crumbs; set aside. Combine egg,
brown sugar, oil, honey, and vanilla in a large mixing bowl. Alternately add
dry ingredients and sour milk to the egg mixture, stirring after each addition
till moistened (batter should be lumpy). Genly fold in rhubarb and nuts. Fill
prepared muffin cups two-thirds full. Sprinkly with topping. Bake in a 325
oven for 35 to 40 minutes or til golden. Remove muffins from pans. Serve warn
or cool completely on a wire rack.

Yield: Makes About 21 Muffins

To make sour milk, place 1 Tablespoon vinegar or lemon juice in a glass measure.
Add enough milk to make 3/4 Cup.

Notation: First Place in Muffins Category at 1998 Local Fair.