Rhubarb Streusel Muffins
Yield: 12/48 servings

TOPPING
1/3 c brown sugar
3/4 c oatmeal
1/3 c flour
1/2 ts cinnamon or to taste
1 pinch salt
3 tb butter
1/2 lb rhubarb, cut into 1/4 inch dice
1/4 c confectioner's sugar
MUFFIN
1 1/4 c flour (can use white whole wheat for part or all)
1 ts baking powder
1 ts salt
1 stick butter, softened
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 ts vanilla
1/2 c milk

(1) Preheat oven to 375 degrees. Grease muffin tins or use PAM. This makes 12 muffins or 48 mini muffins.

(2) TOPPING: Mix flour, brown sugar, cinnamon, oatmeal, and salt in bowl. Blend in butter with your fingertips until it forms small clumps.

(3) BATTER: Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.

(4) TOP & BAKE MUFFINS:
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar.

NOTE: I just folded the rhubarb into the batter, but the original recipe says to make it a separate topping by sprinkling batter with rhubarb. Either works well.

Crumble streusel evenly on top. Bake in middle of oven until tops are
golden and a tester inserted in center of a cake comes out clean, 22 to 25
minutes (if baking minimuffins, it will only need about 15 minutes. But be sure to check early and test to be sure. Let muffins cool for 5-10 minutes before removing them.

Cooks' note:* Cakes keep in an airtight container at room temperature 3 days.

Recipe provided by Nori Odoi