Rhubarb and Strawberry Muffins

These muffins are soft and delicious, with a little bit of crunch from the streusel topping. Need I say more? :)

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RHUBARB AND STRAWBERRY MUFFINS

INGREDIENTS:

Batter:

• 1/2 cup vegetable oil
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 cup buttermilk
• 2 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups rhubarb, diced (fresh or frozen)
• 1/2 cup strawberries, diced (fresh or frozen)

Streusel Topping:

• 1/3 cup sugar
• 1 tsp. cinnamon
• 1 Tbsp. butter, melted
• 1 Tbsp. flour
• 1/2 cup chopped walnuts, optional

DIRECTIONS:

1. Preheat oven to 350. Grease or line 24 muffin cups.
2. Mix together the vegetable oil and brown sugar.
3. Add the egg, vanilla and buttermilk.
4. Slowly incorporate the flour, baking powder, baking soda and salt.
5. Stir in the rhubarb and strawberries.
6. To make the streusel topping, mix together the sugar, cinnamon, butter, flour and chopped walnuts.
7. Fill each muffin cup about 2/3 of the way full. Sprinkle the streusel topping evenly among the muffins.
8. Bake for about 20 minutes, or until a toothpick comes out clean.

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