Rhubarb Streusel Muffins Recipe - Chef Craig Flinn

Ingredients

• 1⁄4 cup (60 mL) packed brown sugar
• 2 tbsp (30 mL) large-flake rolled oats
• 1 tbsp (15 mL) all-purpose flour
• 1 tbsp (15 mL) melted butter
• 2 tsp (10 mL) cinnamon
• 1⁄2 tsp (2 mL) ground cloves
• 1⁄4 tsp (1 mL) nutmeg
• 1 egg, beaten
• 1½ cups (375 mL) packed brown sugar
• 2 cups (500 mL) fresh chopped rhubarb chopped (1⁄2-inch pieces)
• 1 cup (250 mL) buttermilk
• 1⁄2 cup (125 mL) vegetable oil
• 1 tsp (5 mL) vanilla extract
• 1 1⁄2 cups (375 mL) all-purpose flour
• 1⁄2 cup (125 mL) whole wheat flour
• 1⁄2 cup (125 mL) wheat bran
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) salt
• 1 vanilla bean or 1 tsp (5 mL) vanilla extract
• 3⁄4 cup (175 mL) butter, softened
• 1⁄4 cup (60 mL) liquid honey