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Rhubarb Nut Muffins

3 cups flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2/3 cup oil
2 large eggs, slightly beaten
1 cup buttermilk
2 teaspoons vanilla extract
2 cups diced rhubarb, fresh or frozen
2 cups chopped nuts

1/2 cup packed brown sugar
1/2 cup chopped nuts
1 teaspoon cinnamon

In large bowl combine dry ingredients, in another bowl combine oil,
egg, milk and vanilla, stir into dry ingredients just until moistened.
Fold in rhubarb and nuts. Fill greased muffin tins 2/3's full
Combine topping ingredients and sprinkle over muffins Bake at 375
for 20-25 minutes.

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