1 c. all bran cereal
1 c. soured milk
1 egg
1/2 c. vegetable oil
1 1/2 c. flour
3/4 c. brown sugar
1 tsp. baking soda
1 1/2 c. diced rhubarb
Cinnamon & sugar

Soured milk - 1 tablespoon vinegar plus milk to equal 1 cup; let stand 10 minutes.

Place cereal and milk in mixing bowl; stir and let stand a few minutes to soften cereal. Add egg and oil. Mix well. Combine flour, sugar and soda and add to bran mixture. Stir only until combined. Add rhubarb, stir only to distribute evenly. Divide batter into greased muffin cups. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 25 minutes until brown. Makes 12 medium muffins.