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Rhubarb Muffins

1/1/2 cups brown sugar
3 1/2 Tablespoons oil
1 egg
2 teaspoons vanilla
2 cups finely diced rhubarb
1 cup buttermilk
1/2 cup nuts (optional)
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cinnamon

1/3 cup white sugar
1-1/2 teaspoon cinnamon
1 Tablespoon melted butter or margarine

Combine and mix well: brown sugar, oil, egg and vanilla. Stir in
rhubarb, buttermilk and chopped nuts. Combine in separate bowl:
flour, baking powder, baking soda, salt, ginger and 1/2 teaspoon
cinnamon. Add dry ingredients to rhubarb mixture and stir just to
moisten. Fill muffin tins.

Combine white sugar, 1-1/2 teaspoon cinnamon and butter to topping.
Sprinkle topping over batter in tins. Press gently into batter.
Bake for 15 to 20 minutes in a 375-degree oven.

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