Bright crocuses, plump robins, and rosy rhubarb...all are long-awaited harbingers of Spring. These muffins were inspired by childhood memories of pies made from rhubarb that would shoot up each year by a neighbor's fence. If you're still doubting that anything good can be made from so sour and stringy a stalk, prepare for a complete conversion!

 

Toss together in a large bowl:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1/4 teaspoon ground cinnamon

·         2 Tablespoons light brown sugar (packed)

 

Stir or whisk together in a medium bowl:

·         2 whole eggs, beaten lightly with a fork

·         3/4 cup whole milk (For sweeter muffins, decrease milk to 2/3 cup and add 2 Tablespoons red currant jelly.)

·         4 Tablespoons (1/2 stick) unsalted butter, melted

·         1 teaspoon gluten-free vanilla extract

·         1 to 1 1/4 cup diced fresh rhubarb (remove especially tough strings) or 1 1/4 to 1 1/2

 cups frozen sliced rhubarb, thawed and well drained

 

Pour wet mixture over dry ingredients and stir well to combine thoroughly. Fold in rhubarb and spoon into lined muffin tins.

 

Bake at 350 degrees for 15 to 16 minutes. Or transfer to a lightly oiled 4x8-inch loaf pan and bake 35 to 45 minutes or until cake tester inserted in middle comes out clean.

 

Yield: 12 to 14 muffins or 1 loaf.