For the Muffins:
1 1/3 cups all-purpose flour
2/3 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup plain yogurt or sour cream
1/4 cup canola oil
1 large egg
1 cup chopped rhubarb (or any fresh berries or other fruit)
For the Streusel:
1/4 cup chopped pecans, or any nut you happen to have on hand
3 Tbsp. brown sugar
1 Tbsp. butter, melted
a pinch of cinnamon
Preheat the oven to 375F.
In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.
Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.
Bake for 18-20 minutes, until golden and springy to the touch. Makes 8-10 muffins.