Instructions: Makes 12 muffins. Lacto/Ovo

A golden topped, sweet-tart treat for breakfast or afternoon tea.

1. Preheat oven to 375F. Line 12 muffin cups with paper liners or lightly brush or spray with oil.

2. In a mixing bowl, combine oats, flour, rhubarb, baking powder, and salt. In another bowl, stir together honey, milk, egg, ginger, and oil.

3. Make a well in the dry ingredients and pour the milk mixture into it. Stir just until dry ingredients are moistened. Divide batter among prepared muffin cups and bake 15 to 20 minutes, or until tops are golden and spring back when touched.

NOTES : These are very good. My husband is begging me to make more of them, but we are out of rhubarb. I put a few chopped nuts on the top of each muffin and used 1/4 cup Egg Beaters instead of the egg.

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