3 C. flour 1 1/2 C. light brown sugar 1 tsp. baking soda 1 tsp. salt 2/3 C. plus 1/4 C. vegetable oil 2 eggs 1 C. buttermilk 2 tsp. vanilla 1 1/2 C. rhubarb (fresh), diced 2/3 C. chopped frozen strawberries, semi-defrosted 1 C. walnuts, chopped
Topping: 1/4 C. light brown sugar, packed 1/4 C. walnuts, chopped 1/2 tsp. cinnamon
Combine muffin dry ingredients in a medium-sized bowl. Combine the topping in a small container. Add oil, egg, buttermilk and vanilla to dry ingredients; mix well. Add rhubarb, strawberries and walnuts to muffin mixture; stir to blend. Fill greased muffin cups 1/2 to 3/4 full. (These muffins rise a lot.) Sprinkle the topping over the top of each muffin. Bake at 375F for 20 to 25 minutes. Makes 24 to 30 muffins.