Rhubarb Oatmeal Muffins

I substituted vanilla yogurt instead of milk.
Make 12 muffins

Preparation time 15 min.
Baking time 30 min.

Ingredients
2 cups fresh or frozen rhubard pieces
1 egg
1 cup milk
1 tsp lemon juice
1/2 cup vegetable oil
2 1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt

Instructions
1. Preheat oven to 350F. Grease 12 muffin cups. Measure 2 cups of rhubarb, then finely chop. Set aside.
2. Beat egg lightly. Stir in milk, lemon juice, and oil. In a separate bowl, measure flour, sugar, oatmeal, cinnamon, baking soda and salt. Stir with fork then make well in centre,  pour in egg mixture, stirring just until combined. Stir in rhubarb until evenly mixed.
3. Spoon batter into Muffins cups. Bake at 350 F 30 to 35 minutes. Remove from oven. Let stand 5 minutes.  Remove from pan and cool on rack. Store in a sealed bag for up to 2 days.
Nutrients per muffin
5.9g protein, 60.1 carbohydrates, 2.2, mg iron, 90 mg calcium, 349 calories
Chateleine April 1996 p. 156

Note from Agnes:

Tried to recipe, add 1 tst baking soda, and used 1 1/2 cups rhubard and 1/2 cup raspberries.  Very delicious.