1/4 c. brown sugar
1/2 c. sugar
2 tbsp. oil
1 egg
1 c. water
1 3/4 c. flour
1/3 c. nonfat dry milk
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. rhubarb, chopped
(Raspberries, cranberries or apples work, too)

Preheat oven to 400 degrees. Cream sugars with oil. Add egg and mix. Add water and mix. In separate bowl mix flour, nonfat dry milk, cinnamon, soda and salt. Combine with liquids, mixing only until all ingredients are moistened. Fold in rhubarb. Grease 12 muffin tins. Fill nearly to the top. Bake 12 to 14 minutes.