Ingredients
1 cup all-purpose flour3/4 cup quick-cooking oats1/2 cup packed brown sugar2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg1 large egg1/3 cup vegetable oil1/3 cup orange juice or white grape juice1 teaspoon grated orange zest1 cup diced fresh or frozen rhubarb, thawed and drainedTOPPING:1/4 cup quick-cooking oats1/4 cup packed brown sugar2 tablespoons chopped pecans2 tablespoons butter, softened1/8 teaspoon ground ginger1/8 teaspoon ground cinnamon
Preparation
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.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
