Rhubarb Muffins in 35 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and grease your muffin tin.
2. Toss the diced rhubarb in 1 tbsp of flour to prevent the fruit from sinking to the bottom.
3. In one large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Create a well in the center of the dry ingredients and pour in the oil, sour cream (or yogurt), egg, and vanilla.
5. Stir with a spatula until just combined; the batter should remain slightly lumpy to avoid over-developing gluten.
6. Gently fold in the floured rhubarb pieces until evenly distributed.
7. Divide the batter equally among the 12 muffin cups.
8. Bake for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.