Rhubarb Muffin (makes 1 muffin)

• 1 tablespoon and 2 teaspoons flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 2-1/2 teaspoons brown sugar
• 1 teaspoon vegetable oil
• 1/8 egg or 1-1/2 teaspoons egg substitute (like Egg Beaters)
• 1/8 teaspoon vanilla extract
• 2 teaspoons buttermilk
• 2 tablespoons diced rhubarb
• 1-1/2 teaspoons chopped walnuts
• 1/8 teaspoon melted butter
• 3/4 teaspoon white sugar
• 1/8 teaspoon ground cinnamon

Oven: 350 degrees F (175 degrees C)

1. Mix together the flour, baking soda, baking powder and salt. In a separate bowl, mix the brown sugar, oil, egg, vanilla and buttermilk until smooth. Add the dry ingredients and mix just until moistened. Stir in the rhubarb and walnuts. Spoon the batter into a greased or lined muffin cup. In a pinch bowl or small ramekin, stir together the melted butter, white sugar and cinnamon; sprinkle on top of the muffin batter.  
2. Bake about 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan for 5 minutes before removing.