2 c. fresh rhubarb, chopped
2 1/2 c. flour, divided
2/3 c. bran
1/2 c. nuts
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
3/4 c. brown sugar
1 1/4 c. skim buttermilk
1/3 c. oil
1 lg. egg
2 tsp. vanilla

Preheat oven to 375 degrees. Grease 18 large muffin cups. Dredge rhubarb with 1/2 cup flour. In large bowl, mix 2 cups flour, bran, nuts, baking powder, soda and nutmeg. In small bowl, beat oil, buttermilk, brown sugar, vanilla and egg. Stir into flour mixture just until moistened. Fold in rhubarb. Spoon into muffin cups. Bake 18 to 20 minutes at 375 degrees. Store when cool in air tight container. Extra good when 1/2 cup of sunflower seeds are added to batter.