Have some fresh rhubarb?

As i walked by the community garden in my downtown Denver neighborhood I noticed that the rhubarb was right for the picking. Sure I could have made a pie or cobbler but I chose muffins.  Let me tell you they where yummy! To do this recipe you will need. . .

1-1/3 cups packed brown sugar
2/3 cup vegetable oil

1 egg, beaten

1 teaspoon vanilla extract

1 cup buttermilk

2-1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts

1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans. or muffins pans 

Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield 24 muffins or two loafs.