Easter Rhubarb Muffins (Print Version)

# Ingredients:

01 - 1 teaspoon baking powder
02 - 1/2 teaspoon salt
03 - 1 teaspoon vanilla extract
04 - 1/4 cup brown sugar
05 - 1/2 cup granulated sugar
06 - 2 cups rhubarb, cut into small pieces
07 - 1/2 cup milk
08 - 1/2 cup unsalted butter, melted
09 - 2 eggs
10 - 1/2 teaspoon baking soda
11 - Zest from 1 lemon
12 - 2 cups plain flour

# Instructions:

01 - Heat the oven to 375°F (190°C), and pop some cupcake liners into a muffin tin.
02 - Stir together the sugar and diced rhubarb in a bowl, then leave it aside.
03 - Whisk melted butter, milk, eggs, vanilla, and brown sugar in another bowl until smooth.
04 - Toss in the flour, baking soda, baking powder, salt, and lemon zest. Mix only until there's no dry flour.
05 - Carefully mix the rhubarb mixture into the batter, being sure not to overdo it.
06 - Spoon the batter evenly into the prepared muffin cups.
07 - Slide them into the oven and bake for 20-25 minutes. They're done when a toothpick comes out clean.
08 - Let the muffins rest in the tin for about 5 minutes, then move them over to a wire rack to cool completely.

# Notes:

01 - Keep muffins in a sealed box at room temperature for up to 3 days, or freeze them and enjoy within 3 months.

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