Rhubarb Muffins
Ingredients
- 4 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- ¾ cup low-fat buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
- Nonstick cooking spray
- 1 tablespoon granulated sugar
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