Rhubarb Oatmeal Muffins

Ingredients:
	1 cup all-purpose flour 3/4 cup quick-cooking oats 1/2 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 egg 1/3 cup vegetable oil 1/3 cup orange juice or white grape juice 1 teaspoon grated orange peel 1 cup diced rhubarb -- thawed and drained, fresh or frozen Topping 1/4 cup quick-cooking oats 1/4 cup packed brown sugar 2 tablespoons chopped pecans 2 tablespoons butter or margarine -- softened 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon
Directions:
	In a mixing bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack. Yield: 1 dozen.