Rhubarb Muffins

NEED:
1 1/2 cups finely chopped fresh rhubarb
1 tablespoon sugar
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
2 tablespoon canola oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract

Line a muffin pan with paper liners or spray with nonstick cooking spray.
Place chopped rhubarb in a small bowl. Sprinkle with a tablespoon of sugar and toss.

In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.

In a medium bowl, stir egg, sugar, oil, buttermilk and vanilla extract. Add to the dry ingredients and stir until just moist. Fold in rhubarb.

Fill muffin cups 2/3 full.
Oven at 400 degrees. Bake for 15 minutes, or until a toothpick placed in the center of a muffin comes out clean.

Makes 12 muffins.

Per Muffin: Calories 171, Calories from Fat 29, Total Fat 3.2g (sat 0.4g), Cholesterol 19mg, Sodium 276mg, Carbohydrate 31.6g, Fiber 1.9g, Protein 3g

Enjoy!