Rhubarb Muffins with Walnut Streusel| Becel

Ingredients

• 1 1/2 cups (375 mL) ground walnuts
• 1/4 cup (60 mL) firmly packed light brown sugar
• 1 1/8 tsp. (5.5 mL) ground cinnamon
• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tsp. (5 mL) baking powder
• 1/2 tsp. (2 mL) baking soda
• 1/2 tsp. (2 mL) salt
• 1/2 cup (125 mL) Becel® Original margarine, melted and cooled
• 1 egg
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) 1% buttermilk
• 1 1/2 tsp. (7 mL) vanilla extract
• 1 1/2 cups (375 mL) rhubarb