HONEY-RHUBARB MUFFINS

Steps:

• For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
• For Muffins: Line muffin cups with paper bake cups.
• Set aside.
• In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
• In another bowl, stir together the flour, baking soda and salt.
• Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
• Gently fold in the chopped rhubarb and the chopped nuts.
• Fill muffin cups 2/3 full.
• Sprinkle with topping.
• Bake in a 325º oven 35 to 40 minutes or until golden.
• Remove from pans.
• Serve warm or cool with Whipped Honey Butter.
• Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
• Gradually add honey, beating with an electric mixer on high speed until fluffy.
• Store, covered, in refrigerator.
• Let butter spread stand at room temperature for about 1 hour before serving.