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Cranberry-Rhubarb Muffins

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(Makes 12 medium muffins)

Preheat oven to 375 F

Mix together:
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Stir into flour:
1/4 cup chopped nuts, pecans or almonds are nice
1/4 cup dried, sweetened cranberries

Mix in medium bowl:
2 eggs, well beaten
3/4 cup light brown sugar
1/4 cup vegetable oil
1/2 cup buttermilk or 2 teaspoons vinegar & 1/2 cup milk
2 teaspoons vanilla

Stir into egg mixture:
1 cup finely chopped rhubarb or
1 cup finely chopped tart apples, like Granny Smith

Gently stir flour mixture into egg mixture, stirring only long enough to get dry ingredients wet. Spoon into 12 greased muffin cups. Top each muffin with a spoonful of the Brown Sugar Topping (recipe below). Bake at 375 F for 14 to 17 minutes or until a toothpick inserted in the muffin comes our clean. Immediately remove from pan and serve warm or cool on rack and reheat in microwave. Muffins may be stored in rigid container in freezer for up to three weeks. Thaw 3-4 hours or overnight at room temperature loosely covered (so they won't sweat and become soggy).

Brown Sugar Topping: Mix together:
1/2 cup light brown sugar
1/4 cup chopped pecans or whatever nuts are being used in muffins
1/2 teaspoon ground cinnamon

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