Since we have an abundance of rhubarb this time of year, I made up this recipe that was based loosely on a blueberry muffin recipe.
Preheat oven to 400 degrees F. Spray 12-cup muffin pan with oil spray.
2 c. all-purpose flour
1/2 c. sugar
1 Tb. baking powder
6 Tb. margarine
1 c. milk
1 tsp. vanilla
1 1/2 - 2 c. rhubarb, chopped into 1/2 inch slices
2 Tb. sugar with 1 tsp. cinnamon mixed and sprinkled on top before baking
Combine dry ingredients.
Melt margarine and mix with eggs, milk, and vanilla.
Add wet ingredients and rhubarb to dry ingredients and mix until just moistened.
Fill muffin cups 2/3 full and sprinkle cinnamon sugar on top.
Bake 18-20 minutes at 400 F. until golden.