Rhubarb Oatmeal Muffins

• 1 1/4 cups quick-cooking oatmeal
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 cup brown sugar
• 1 cup sour cream
• 1 egg
• 1/2 cup oil
• 1 teaspoon vanilla
• 2 cups rhubarb, chopped
• 2 tablespoons turbinado sugar

1. Preheat the oven to 375 degrees F.
2. Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
3. Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
4. Pour the wet into the dry and fold until about halfway mixed.
5. Add the rhubarb and fold until just combined.
6. Portion into a greased muffin tin and sprinkle the tops with the sugar.
7. Bake for about 20 minutes.
8. Cool in the pans for 10 minutes before removing to a wire rack.

quickcooking, flour, salt, baking powder, cinnamon, nutmeg, brown sugar, sour cream, egg, oil, vanilla, rhubarb, turbinado sugar

Taken from www.food.com/recipe/rhubarb-oatmeal-muffins-458422 (may not work)