Rhubarb-Almond Muffins

• Vegetable cooking spray
• .67 lb. rhubarb
• 2 1/2 c. unsifted all-purpose flour
• 3/4 c. chopped almonds
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 c. firmly packed light-brown sugar
• 1 1/4 c. buttermilk
• 1/2 c. vegetable oil
• 1 large egg
• 1 tbsp. vanilla extract
• 1/2 c. prunes

1. Heat oven to 375 degrees F. Lightly coat sixteen 2 1/2-inch muffin-pan cups with cooking spray.
2. Wash rhubarb stalks; coarsely chop and set aside.
3. In a large bowl, combine flour, almonds, baking powder, baking soda, nutmeg, salt, and cinnamon.
4. In a medium bowl with mixer on medium speed, beat brown sugar, buttermilk, oil, egg, and vanilla until combined.
5. Stir into flour mixture just until moistened; the batter will be lumpy.
6. Fold rhubarb and prunes into batter.
7. Spoon batter into muffin cups.
8. Bake muffins until a cake tester inserted into the center of a muffin comes out clean -- 18 to 20 minutes.
9. Let cool in pans 5 minutes.
10. Transfer muffins to a wire rack and let cool completely.
11. Store in an airtight container for up to three days.

vegetable cooking spray, rhubarb, flour, almonds, baking powder, baking soda, ground nutmeg, salt, ground cinnamon, lightbrown sugar, buttermilk, vegetable oil, egg, vanilla, prunes

Taken from www.delish.com/recipefinder/rhubarb-almond-muffins-3620 (may not work)