Directions

1. Preheat oven to 350°. Lightly spray 16 muffin cups with nonstick cooking spray or line with paper cupcake liners; set aside.
2. In medium bowl, combine walnuts, brown sugar and 1/8 teaspoon cinnamon; set aside.
3. In large bowl, combine flours, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon. Make a well in center of flour mixture; set aside.
4. In medium bowl, with wire whisk, combine Promise® Spread-stick and egg. Stir in granulated sugar, then buttermilk and vanilla; mix until smooth. Stir buttermilk mixture into flour mixture just until moistened. Gently stir in rhubarb. Evenly spoon batter into prepared muffin cups. Evenly sprinkle with walnut streusel, pressing gently.
5. Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes. Remove muffins from pan; cool completely.