I made some very yummy rhubarb muffins today. The kids even liked them. The recipe is an altered version of a recipe in Muffins by Elizabeth Alston:
1 1/2 cups diced fresh rhubarb
2 cups flour ( I used part all purpose and part stone ground whole wheat)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 cup packed brown sugar
3 tablespoons Strawberry Jam (or a little more if you want)
1 cup milk
4 Tablespoons melted butter
1 teaspoon vanilla extract
Heat oven to 375. Greece or line muffin cups, the recipe makes about 14 regular size muffins. I use one mini-muffin pan, and then put the rest of the batter in a little loaf pan.
Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl whisk egg, sugar and jelly until smooth. Whisk in milk, butter and vanilla. Then stir in rhubarb. then poor wet over dry and fold together. Fill muffin cups and cook for 20-30 minutes and turn out on a rack to cool.