It has come to my attention that some of you actually wanted the rhubarb muffin recipe. Oops! Here it is, courtesy of one of my favorite recipe books: Muffins, by Elizabeth Alston. This has been made Jeremy-safe which means it doesn't use refined white sugar or white flour and doesn't use as much sweetener as the recipe called for - but it is still amazingly tasty!
1 1/2 cups diced fresh rhubarb (discard leaves) or 2 cups frozen sliced rhubarb
2 cups whole wheat pastry flour
1 heaping tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/4 cup honey or maple syrup (the real stuff!)
3 tablespoons red currant jelly (or some other seedless variety)
1 cup milk
4 tablespoons butter, melted
1 teaspoon vanilla extract
If you are using frozen rhubarb, spread it on the counter for a few minutes until it is thawed enough to dice. We like a combination of some finer pieces and some bigger pieces, but the size is up to personal taste.
While rhubarb thaws, heat oven to 375 degrees F. Grease muffin tins. This will make about a dozen muffins.
Thoroughly mix flour, baking powder, salt, and cinnamon in a large bowl.
In a medium-size bowl, whisk egg, honey or maple syrup, and currant jelly until smooth (jelly will not completely dissolve.) Whisk in milk, butter, and vanilla. Stir in rhubarb. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter into muffin cups - an ice cream scoop works really nicely for this. Bake 20 to 30 minutes, or until light brown and springy to the touch in the center. Turn out onto a rack and try to cool at least 15 minutes before serving - unless you can't keep your husband or housemate or whoever from devouring them straight out of the pan.