My favorite muffins: Raspberry Rhubarb!

This is my own little concoction. I took a plain rhubarb recipe and made some delicious modifications (if I do say so myself.)

1st: make your sugar top (and I prefer to triple this): 1 T melted butter, 1/3 c. sugar, 1 tsp cinnamon. Mix and set aside.

2nd: mix wet ingredients: 1 1/4 c brown sugar, 1/2 c. oil, 1 c. buttermilk, 1 egg, 2 tsp vanilla. Set aside.

3rd: mix dry ingredients: 2 1/2 c. flour (wheat or white or both), 1 tsp. baking soda, 1/2 tsp salt, 1 tsp. baking powder.

4th: Combine wet and dry ingredients.

5th: Add 1/2 cup rhubarb and 1 cup frozen raspberries, and 1/2 to 1 cup walnuts (or pecans.)

6th: Fill regular size muffin tins 2/3 full.

7th: Distribute the sugar/cinnamon mixture evenly over the tops of the muffins. Remember, add before baking.

8th: Bake 400 degrees for 20-25 minutes. the fruit will be gooey inside. Once they cool the sugar tops will be crispy. Yum!