Rhubarb Oatmeal Muffins

• 1 cup all-purpose flour
• 3/4 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 1/3 cup vegetable oil
• 1/3 cup orange juice or white grape juice
• 1 teaspoon grated orange zest
• 1 cup diced fresh or frozen rhubarb, thawed and drained
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 2 tablespoons chopped pecans
• 2 tablespoons butter, softened
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

1. In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350u0b0 for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

flour, oats, brown sugar, baking powder, baking soda, salt, ground nutmeg, egg, vegetable oil, orange juice, orange zest, frozen rhubarb, quickcooking oats, brown sugar, pecans, butter, ground ginger, ground cinnamon

Taken from www.tasteofhome.com/recipes/rhubarb-oatmeal-muffins/ (may not work)