Rhubarb is one of the first fruits or vegetables to appear in the spring. It is a great source of vitamin C and dietary fiber, and a great addition to a low-fat diet.

• Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick baking spray containing flour and set aside. In a small bowl, combine rhubarb, ¼ cup sugar, and orange zest; let stand for 5 minutes.

• In a large bowl, combine 6 tablespoons sugar, brown sugar, and all purpose flour, whole wheat flour, baking soda, baking powder, and salt and mix well. Make a well in the center of the dry ingredients and add rhubarb mixture, eggs, buttermilk, orange juice, vanilla, and melted butter. Mix just until combined.

• Spoon batter into prepared muffin tin, filling each cup two-thirds full. In a small bowl combine remaining 2 tablespoons sugar and ½ teaspoon cinnamon; sprinkle over each muffin. Bake for 20 to 25 minutes or until muffins are golden brown and firm. Remove from muffin tin and cool on wire rack for 15 minutes before serving.

Muffins

All muffin batter should be mixed just until the dry ingredients are moistened, but you have to be even more careful with low-fat muffins. There will be some lumps in the batter; that's okay. They will disappear during baking time. Be sure to remove muffins from the tins as soon as they are baked or they will steam and become sticky.