Cinnamon-Topped Rhubarb Muffins

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All I can say is YUM! This recipe is a combination of a couple of recipes I found on the web. I tried adding some lemon verbena to the muffins because I was taking the muffins to an herb society board meeting. I guess I would have needed to add a lot more because I didn't taste the lemon verbena at all. Basic recommendation--skip it and stick to the recipe.

2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely chopped rhubarb (a little more is OK)
1/2 cup pecan or walnut pieces
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon

Preheat oven to 375 degrees.
In a large bowl, combine the first 6 ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffins cups about 3/4 full. To make it easier to peel the liners off, spray the paper cups with pan spray. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
Adapted from allrecipes.com & rhubarbinfo.com

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