25 min cook | 15 min prep 

YIELD: 24 muffins

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon bakin powder
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups diced Rhubarb
• 1 teaspoon chopped fresh Thyme leaves
• 1/2 cup chopped walnuts
• TOPPING:
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh Thyme leaves
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon

1. Preheat the oven t 350°F (175°C).
2. Grease two 12 cup muffin pans or line with paper cups.
3. In a medium bowl, stir together the flour, baking soda, baking powder and salt.
4. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.
5. Pour in the dry ingredients and mix by hand just until blended.
6. Stir in the Rhubarb, Thyme and walnuts.
7. Spoon the batter into the prepared cups, filling almost to the top.
8. In a small bowl, stir together the melted butter, Thyme leaves, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
9. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes.
10. Cool in the pans for at least 10 minutes bofore removing.

These special muffins have a crunchy sweet topping and are great with no extra added butter or jam.