Rhubarb Muffins Prep Time: 15 minutes Cook Time: 30 minutes Servings: 16 Ingredients - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 1/4 cups brown sugar, packed - 1 egg - 1/2 cup canola oil or melted butter - 1 cup milk - 1 tablespoon lemon juice - 2 teaspoons vanilla - 2 cups rhubarb, chopped fine - TOPPING:	1

	- 1/3 cup sugar - 1 tablespoon melted butter or margarine - 1 teaspoon cinnamon    Sweet and tart flavors come together to create a great muffin and a great way to start the day.   Directions Preheat oven to 350º F. Grease or place paper liners in muffin pans. Wash fresh rhubarb and dice. In a large bowl, combine first 5 ingredients. Then, in a 1 cup measuring cup, add 1 tablespoon of lemon juice and fill remainder of cup with milk. Let it set for 5 minutes to sour the milk. In a small bowl, beat the egg, and then add sour milk, oil and vanilla and blend. Add the egg mixture to the dry ingredients, stir until just combined. Fold in rhubarb. Spoon batter into prepared muffin pans. Topping: combine sugar, melted butter and cinnamon in a small bowl. Sprinkle on top of each muffin. Bake for 20-25 minutes.	2