Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn.
Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.
In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.
Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.
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