Rhubarb Muffins

    2 1/2 cups whole wheat flour
    1 cup brown sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    2 eggs
    1-2/3 cups buttermilk
    2 T. oil
    1 tsp. vanilla
    2 cups finely chopped rhubarb


Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16-18 minutes or until done. Makes 24 servings.