Oatmeal Rhubarb Breakfast Muffin

I like these because they're sour and just the right amount of sweet to be light enough for summer. They're also the perfect snack between breakfast and lunch sitting at the office.

1 cup all-purpose flour

3/4 cup old-fashioned oats

1/2 cup packed light brown sugar

2 tsps baking soda

1/4 tsp salt

1/2 tsp ground nutmeg

Combine the above ingredients and set aside.

1 large egg

1/3 cup vegetable oil

the juice and zest of 1 large orange

Combine the above ingredients, then stir into dry ingredients until well blended.

3 large, fresh rhubarb stalks diced

Fold the diced rhubarb into the batter, then fill greased muffin tin (2/3rds full). Sprinkle tops with granulated sugar then bake for 25 minutes at 250˚F.