| 1 Cup Whole Wheat Flour |
| 1 Cup Unbleached Flour |
| 1 Cup Sugar |
| 2 Tsp. Baking Powder |
| 1/4 Tsp. Baking Soda |
| 1/2 Tsp. Salt |
| 1/2 Tsp. Cinnamon |
| 1/4 Tsp. Nutmeg |
| 2 Cups Diced Rhubarb |
| 1/2 Cup Chopped Walnuts |
| 2 Large Eggs |
| 3/4 Cup Sour Cream |
| 1/3 Cup Milk |
| 6 Tbsp. Butter melted and cooled slightly |
| Grated Zest of 1 Large Orange |
| 3 Tbsp. Brown or Turbinado Sugar |
Preheat oven to 425°. Lightly grease muffin tins for 24 muffins. In a large bowl whisk together flours, sugar, baking powder, soda, salt, and spices. Add the rhubarb and walnuts and toss well with a rubber spatula to coat with the dry ingredients. In a medium bowl, whisk the eggs until the yolks and whites are thoroughly combined. Whisk in the butter, sour cream, milk and vanilla until very smooth. Whisk in the orange zest. Add the liquid to the dry ingredients and fold gently just until the batter is thoroughly moistened and no bits of flour remain. The batter will be thick. Divide among the prepared muffin cups, filling them almost to the top. Sprinkle each muffin top with dark brown or turbinado sugar. Bake about 18 minutes, until the muffins are golden brown with domed tops that spring back when gently pressed. Cool the muffins in their pan for 10 minutes, then remove them.