0.5 cup Becel® Original margarine, melted and cooled
1 cup granulated sugar
1 cup 1% buttermilk
1.5 tsp. vanilla extract
1.5 cups rhubarb
Preheat oven to 350° F (180° C). Lightly spray 12-cup muffin pan or line with cupcake liners*; set aside.
Combine walnuts, brown sugar and 0.5 mL cinnamon in small bowl for topping; set aside.
Combine flours, baking powder, baking soda, salt and remaining 5 mL cinnamon in large bowl. Make well in centre of flour mixture; set aside.
Whisk melted Becel® Original margarine with egg. Beat in granulated sugar, then buttermilk and vanilla. Add wet ingredients to flour mixture; stir just until moistened. Fold in rhubarb. Spoon into prepared pan. Sprinkle each muffin generously with walnut mixture.
Bake 25 minutes or until golden brown and toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.