Rhubarb Muffins are a perfect mix of sweet and sour. The tartness of the fresh rhubarb is complimented by the sugar and jam to create a melt in the mouth recipe. Also a pinch of cinnamon in the recipe adds a new dimension to this breakfast, brunch and snack dish. However, as you can make these in advance, there will always be one available for the coffee and muffin time.
- Combine all dry ingredients except the brown sugar. Whisk together brown sugar, egg and jam.then whisk in butter and milk and vanilla. Stir in rhubarb.
- Pour mixture over dry ingredients and mix just to moisten ingredients. Place in muffin cups about 2/3 full. Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes.