This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Cinnamon Rhubarb Muffins

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon, divided
1⅓ cups granulated sugar, divided
¼ cup vegetable oil
1 egg
1½ teaspoon vanilla extract
1 cup reduced-fat buttermilk
1½ cups Diced rhubarb
½ cup chopped walnuts
1 tbsp melted butter

Heat oven to 350°. Grease two 12-cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder, salt and 1 teaspoon cinnamon.

In a separate bowl, using an electric mixer, beat until smooth 1 cup sugar, oil, egg, vanilla and buttermilk.

Pour in the dry ingredients and mix by hand until blended. Stir in the rhubarb and walnuts.

Spoon batter into prepared cups, filling 3/4 of the cup.

In a small bowl, stir together melted butter, remaining 1/3 cup sugar and 1 teaspoon cinnamon; sprinkle mixture on top of each muffin. Bake in the oven about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans before serving.