Rhubarb Graham Muffins

1 1/4 cup finely crushed graham crackers (1 sleeve of crackers)
1 cup flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk
1/3 cup canola oil
3/4 cup chopped rhubarb
1/3 cup shredded sweetened coconut

Preheat oven to 375 degrees. Coat muffin cups with cooking spray or line with paper baking cups.

Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda and salt. In a small bowl, stir together the egg, buttermilk and oil. Add to dry ingredients and stir just until moistened. Fold in rhubarb and coconut.  Fill muffin cups two-thirds full. Bake for 18 to 30 minutes.

Yield: 12 muffins; 184 calories.

VERDICT:  I was intrigued by the graham cracker base of these muffins, but it didn't end up being interesting enough to save them.  They're not terrible, but the rhubarb wasn't as prominent as I'd like and the coconut a little stringy.  Toss.