As we hit mid-week, and gloomy weather, I decided to try these rhubarb muffins that Gail Monk passed on to me from her friend Cathy. I substituted 1/2 cup apple sauce for the 1/2 cup oil, and the results were fantastic. And when my family likes the muffins, then you know they are good. Enjoy!
Preheat over to 400 F
Beat together: 1 1/4 cups brown sugar, 1/2 cup oil, 1 egg, 1/2 tsp vanilla, 1 cup buttermilk, 2 cups rhubarb. Set aside.
In separate bowl add 2 cups flour, 1/2 cup wheat germ, 1 tsp baking soda, 1 tsp baking powder.
Make a well in the middle of the dry ingredients and add the moist ingredients. Fold together until just blended - Do not overmix. Pour into greased muffin tins and bake for 20-25 minutes. Sprinkle with white sugar and cinnamon.
Makes 12 large muffins.