1 cup of oats
¾ cup of white flour
1 cup of diced rhubarb
1 ½ tsp of baking powder
½ tsp of salt.
½ cup of honey.
½ cup of skim milk.
1 large egg
1 Tbsp of grated ginger root
1 Tbsp of oil
Paper liners or cooking spray

Preheat your oven to 190°C.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.

In another bowl, stir together the honey, milk, egg, grated ginger and canola oil.

Form a well in the dry ingredients and pour the milk mixture into the well.

Stir just until the dry ingredients are moistened.

Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.