Apple Rhubarb Muffins

Here it is: the next recipe-Apple Rhubarb Muffins

The topping
1/3 cup brown sugar, packed (80 mL)
1/3 cup chopped walnuts (80 mL)
1/3 cup all-purpose flour (80 mL)
3/4 tsp cinnamon (3.5 mL)
2 Tbsp butter (30 mL)

For the batter
2 cups all-purpose flour (480 mL)
1 1/2 cups brown sugar, packed (360 mL)
1/4 cup wheat germ (60 mL)
1 tsp baking soda (5 ML)
1/2 tsp salt (2.5 mL)
1 cup fresh or frozen rhubarb, diced (240 mL)
1 large apple, diced peeled and cored
1 large egg
1 cup buttermilk (240 mL)
1/2 cup melted butter (120 mL)
1 tsp vanilla (5 mL)

To make the topping
Place the brown sugar, walnuts, flour, cinnamon and butter in the bowl of a food processor and process until the mixture is well combined and crumbly. Set aside while making the batter.

To make the batter
Pre-heat the oven to 375oF (190oC) . Grease 12 large muffin tins or line with muffin papers.
In a large bowl, add the flour, brown sugar, wheat germ, baking soda and salt. Stir until combined. Stir in the rhubarb and apple.
In a separate bowl, whisk the egg, buttermilk, melted butter and vanilla. Pour the mixture over the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix.
Spoon the batter into the muffin tins and sprinkle with the topping. Bake for 20 to 25 minutes or until the muffins are firm to the touch.
Makes 12 large muffins.
Harrowsmith Country Life (February 2008)
Made the recipe- January 2011.
Enjoy, these are excellent muffins.