Rhubarb Muffins

Makes 12 muffins

Ingredients:

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
3 tablespoons vegetable oil
1 egg
1 cup milk
1 cup diced rhubarb

Directions:

Preheat oven to 400 F. Grease a 12-compartment muffin tin.

Mix dry ingredients in a bowl. Beat together egg, milk, oil in a separate bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Using a rubber scraper, combine the gredients until combined; do not over mix. The batter should be lumpy, not smooth. Fold in the rhubarb.

Spoon the batter into the muffin tins. Pour 1/4 cup of water into any empty muffin tins. Bake for about 20 minutes or until muffins are golden brown and a toothpick inserted into the center of one of them comes out clean. Remove from the oven and let rest for 5 minutes before taking them out.