Rhubarb Oatmeal Muffins

I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups quick-cooking oatmeal
• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1  cup brown sugar
• 1  cup sour cream
• 1  egg
• 1⁄2 cup  oil
• 1  teaspoon vanilla
• 2  cups rhubarb, chopped
• 2  tablespoons turbinado sugar

Directions

1. Preheat the oven to 375 degrees F.
2. Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
3. Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
4. Pour the wet into the dry and fold until about halfway mixed.
5. Add the rhubarb and fold until just combined.
6. Portion into a greased muffin tin and sprinkle the tops with the sugar.
7. Bake for about 20 minutes.
8. Cool in the pans for 10 minutes before removing to a wire rack.