Ingredients for Rhubarb Muffins:

• 1 ¼ cups packed Brown Sugar
• ½ cup Almond, Apricot, Canola or Corn Oil
• 1 Egg
• 1 teaspoon Vanilla Extract (not imitation)
• 1 cup Buttermilk
• 3 cups fresh, chopped Rhubarb Stalk
• ½ cup chopped Almonds
• 2 ½ cups unsifted Spelt Flour
• 1 teaspoon Aluminum-Free Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Celtic Sea Salt

In a mixer bowl combine brown sugar, oil, egg and vanilla extract; beat until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, soda and salt. Add all at once to rhubarb mixture; stir just until mixed. Fill greased muffin pans two-thirds full. Apply topping (below).

Topping for the Rhubarb Muffins:

• 1/3 cup Cane Sugar
• 1 ½ teaspoons Cinnamon
• 1 tablespoon melted Butter

Combine sugar, cinnamon and butter. Sprinkle over muffins, pressing gently into batter. Sometimes I add a handful of oatmeal to the topping and instead of making muffins, I pour the batter into a greased pan and top with the topping to make a rhubarb cake, cobbler or crumble.

Bake at 400 degrees for 20 minutes or until muffins test done.

Makes about 2 dozen muffins. They freeze well.

Tip: Don’t have Buttermilk? Add a tablespoon of lemon juice to the cup and bring the volume up to one cup. The milk should curdle.