Instructions: Preheat oven to 350F (180C). Grease 12 muffin cups or coat with cooking spray. If using frozen rhubarb, measure out 2 cups of rhubarb pieces, then
finely chop. Or, measure out 2 cups fresh rhubarb cut into 1 inch pieces, then finely chop. Set aside.

In a mixing bowl, beat egg lightly. Then stir in milk, lemon juice and oil.

Measure flour, sugar, rolled oats, cinnamon, baking soda and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Pour in egg mixture, stirring just until combined. Gently stir in
rhubarb until evenly mixed.

Immediately spoon batter into muffin cups. Bake in centre of 350F (180C)

oven until a cake tester inserted into center of a muffin comes out clean, about 30 to 35 minutes. Remove from oven and let stand for 5 minutes.

Then
turn muffins out onto a cooling rack. Store muffins in a sealed bag at room
temperature for up to 2 days.

NOTES : Muffins

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