Rhubarb muffins

There are not many fresh vegetables in the farmer's market here this early in the growing season, but there is plenty of rhubard. We made a tasty rhubarb recipe from The Rhubarb Compendium. The muffins turned out very well and were nice and tart, but nothing compares to rhubarb pie.

Ingredients:
1/4 c. salad oil
1 c. milk
½ tsp. vanilla
1 egg
2 ½ c. Flour
2/3 c. sugar
1 T. baking powder
½ tsp. salt
2 c. thinly sliced rhubarb

Procedure:
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with cinnamon-sugar mixture. Bake at 375F for 17-23 minutes

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