"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/4 c. brown sugar 1/2 c. shortening 2 t. vanilla 1 egg 1 c. buttermilk 2 1/2 c. flour 1/2 t. salt 1 t. baking soda 1 t. baking powder 1 1/2 c chopped rhubarb 1/2 c. nuts (optional)
Blend first 5 ingredients. Stir dry ingredients together. Add liquid mixture to dry. Stir just until moistened (DO NOT OVER MIX). Fold rhubarb and nuts in gently. Fill muffin cups 2/3 full. Mix 1/3 c. sugar, 1 t. butter, and 1/2 t. cinnamon; distribute evenly on the muffins. Bake at 350º for 20 minutes.
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