Ingredients
2-1/2 cups all-purpose flour1 cup packed brown sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg1 egg1 cup buttermilk1/2 cup vegetable oil2 teaspoons vanilla extract2 cups diced fresh or frozen rhubarb
Preparation
In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
