Rhubarb in my garden, a huge bag of brazil nuts, and a desire to bake some flax-bran muffins to throw in the freezer for a time of need, all led me to make these muffins. They are based on my usual recipe, with a new fruit and nut combination. Of course I forgot to put in the molasses, which I went out and bought especially to make these. But they were still good!
What you need:
1 cup flour
1/4 cup brown sugar
1/4 teaspoon salt
1 & 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 cup bran
1/2 cup ground flax seeds
1 cup chopped fresh rhubarb
1/2 cup chopped brazil nuts
2 eggs
1 cup milk (soy is good too)
2 tablespoons molasses
1/4 cup butter
What you do:
1. Preheat the oven to 400F.
2. Stir dry ingredients in a large bowl.
3. Melt the butter, then mix the milk into the butter slowly, so the butter doesn’t harden when you add cold milk. Add the molasses to the other liquids. Pour the liquids, along with the slightly beaten eggs, into the dry ingredients. Mix by hand only until the ingredients are combined; if you mix more you’ll get tough little muffins.
4. Mix in the rhubarb and brazil nuts.
5. Place mixture in muffin tins lined with paper baking cups.
6. Bake at 400F for 20 minutes. Take the muffins out of tins and cool on a rack for a few minutes before eating.
These are especially yummy served warm with a little butter, and it you have a sweet tooth, some honey or agave nectar.
Trust in Kim (she will guide thee) 
These look delicious. If you’re looking for other ways to use up your rhubarb, I recently posted recipes for Chilled Strawberry Rhubarb Dessert Soup that can be turned into Sorbet if you have an ice cream maker, and Rhubarb Strawberry Pie. I love the flavor of the rhubarb with the strawberries. Thanks for sharing your recipe.