I love this one even in the winter....frozen rhubarb, used right from either the garden or freezer makes for a delicious muffin...

Rhubarb Oatmeal Muffins with streusal topping

Variation: Strawberry Rhubarb Oatmeal Muffins)
(Use 1/2 cup chopped strawberries and 1/2 cup rhubarb instead of 1 cup rhubarb.)

1 cup all purpose flour
3/4 cups rolled oats (not the cereal instant type)
1/2 cup brown sugar, lightly packed
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 cup diced rhubarb
1 tsp. grated orange rind
1/3 cup vegetable oil
1/2 cup orange flavoured yoghurt
1 egg

Topping:

1/4 cup rolled oats
1/4 cup brown sugar
2 tbsp. chopped nuts
2 tbsp. unsalted butter
pinch of cinnamon and 1 tsp. grated orange rind

Directions:

Muffins

Mix dry ingredients together and mix well
Mix wet ingredients including orange rind, oil, yoghurt and egg
Combine wet ingredients to the dry ingredients. Add nuts
Add rhubarb. If frozen rhubarb is used, ensure it is still frozen and finely chopped when you are ready to add it to the batter. Mix until dry ingredients are just moistened.

Topping:

Mix all topping ingredients together until blended and sprinkle over muffin tops. Gently press into place. Put the 12 muffin well pan into the oven and bake at 400 for 15-18 minutes.

Enjoy!