Servings: 20 muffins

Muffins: subheading: Muffins:
1 cup whole wheat flour 1 cup whole wheat flour
1 ½ cups white flour 1 ½ cups white flour
1 tsp baking powder 1 tsp baking powder
1 tsp baking soda 1 tsp baking soda
⅓ tsp salt ⅓ tsp salt
½ tsp ground nutmeg ½ tsp ground nutmeg
2 eggs 2 eggs
¼ cup vegetable oil ¼ cup vegetable oil
½ cup brown sugar, packed ½ cup brown sugar, packed
1 Tbsp vinegar 1 Tbsp vinegar
1 cup milk 1 cup milk
1 tsp vanilla 1 tsp vanilla
1 ½ cups chopped rhubarb 1 ½ cups chopped rhubarb
½ cup walnuts ½ cup walnuts
 
Topping: subheading: Topping:
½ cup rolled oats ½ cup rolled oats
½ cup brown sugar ½ cup brown sugar
¼ cup walnuts ¼ cup walnuts
¼ tsp cinnamon ¼ tsp cinnamon
⅛ tsp ground ginger ⅛ tsp ground ginger
2 Tbsp butter, melted 2 Tbsp butter, melted

Preheat oven to 375°F. Line 20 muffin cups with paper liners and oil lightly with pastry brush. Set aside.
In a large bowl, blend together whole wheat flour, white flour, baking powder, baking soda, salt and ground nutmeg.
In a medium bowl, beat eggs with ½ cup brown sugar.
In a small bowl, blend 1 tbsp vinegar with 1 cup milk. Milk will thicken slightly. Stir in vanilla.
Add to the beaten egg mixture. Beat well. Add this mixture to the dry ingredients and mix just to moisten. Stir in chopped rhubarb and chopped nuts.
Spoon into muffin cups.
Make Topping. In a medium bowl, mix rolled oats, brown sugar, chopped nuts, cinnamon and ground ginger together. Drizzle melted butter over rolled oats mixture and mix thoroughly with a fork.
Spoon about 1 tbsp of topping over each muffin cup.
Bake for 25 minutes, until the centers are firm and muffins are slightly browned.