1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil
2 cups whole wheat flour
1/2 cup oat bran
2 cups brown sugar (not packed)
1 cup oats; quick or old fashioned (or combination)
1/2 tsp. cinnamon
1 tsp. baking soda
2 cups chopped rhubarb (fresh or frozen)
1/2 stick butter
1/3 cup whole wheat flour
1/4 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
Pinch of salt
In a small bowl whisk together the wet ingredients: egg, milk, lemon juice and vegetable oil.
In a larger bowl mix together the dry ingredients: whole wheat flour, oat bran, brown sugar, oats, cinnamon, baking soda and salt.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir until just mixed.
Gently stir in the rhubarb.
To make the streusel, combine all ingredients and mix until crumbly using either a food processor or a pastry knife.
Spoon the batter into paper lined muffin cups and top with streusel. Press streusel down gently.
Bake in center of oven at 350° F for about 22 – 25 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
Makes 24 muffins.