1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon3/4 cup light brown sugar 2 eggs, beaten 1 cup milk 1/4 cup canola oil 1 teaspoon lemon juice 1 1/2 cups fresh rhubarb, finely chopped
Preheat oven to 375º and spray 18 muffin cups with cooking spray.
In a mixing bowl combine the flour, baking powder, soda, salt, and cinnamon. Set aside.
In a separate bowl, combine the brown sugar, eggs, milk, oil, and lemon juice. Mix well until combined. Add the moist ingredients to the dry ingredients and stir just until combined. Fold in the rhubarb. Portion out into 18 standard size muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted in a muffin comes out clean. Allow to cool for 5 minutes in muffin tins on a rack. Remove from the muffin tins to cool completely before serving.
Make 18 standard size muffins.