Rhubarb Pecan Muffins

Preheat oven to 400 F and line a 12-count standard size muffin pan with muffin liners or spray the muffin pan with cooking spray.

In a large bowl whisk together the flours, baking soda, baking powder, cinnamon, salt, and chopped pecans.

In a smaller bowl whisk together the melted butter, yogurt, brown sugar, egg, buttermilk, vanilla, and rhubarb. Pour the wet ingredients into the dry and fold together just until incorporated.

Fill the muffin cups about 3/4 of the way full with the muffin batter.

In a small bowl whisk together the granulated sugar and cinnamon for the topping. Spoon about 1/2 teaspoon of the cinnamon sugar mixture onto the top of each muffin.

Place the pan of muffins on the middle rack of the oven and bake for 14-16 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven.

Cool the muffins on a wire rack. Muffins may be stored in an airtight container for a couple days or wrapped individually and placed in a freezer bag and frozen until ready for use.