Rhubarb Buttermilk Muffins

Lovely not-too-sweet muffins with some healthy ingredients: whole wheat pastry flour, olive oil, and rhubarb. These are surprisingly light in texture. The author of the blog I got these from, familybites.ca, has several recipes with wheat flour and olive oil in sweet baked goods (check these out from her previous blog, mixingbowlkids.ca: Chocolate Yogurt Snack Cakes,  Blueberry Yogurt Loaf, Lemon Olive Oil Cake).
 I have enjoyed everything I have tried from both of this delightful cook's blogs.

Rhubarb Buttermilk Mini-Muffins
from familybites.ca as adapted from Canadian Living

2 1/2 cups of whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup olive oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups finely diced rhubarb

Crumble topping:
1 tbsp butter
1 tbsp whole wheat pastry flour
2 tbsp brown sugar
1 tsp cinnamon

Pre-heat the oven to 350 degrees. Line or oil a mini muffin pan and set aside. In a large mixing bowl whisk together the flour, baking soda and salt and set aside.

In a medium sized bowl combine the sugar and oil and stir well. Add the egg, buttermilk and vanilla and incorporate into the sugar/oil mixture. Add the wet ingredients to the dry ingredients along with the rhubarb and stir until just combined.

Spoon into mini-muffin tin. Combine the ingredients for the topping and sprinkle a small amount on the top of the muffin batter. Bake for 14 minutes or until the tops of the muffins are golden brown. Makes 32-36 mini muffins.