Rhubarb Breakfast Muffins
3 rhubarb stalks, chopped
1 tsp ginger
1 tsp vanilla
1/4 cup maple syrup
Heat a skillet over medium heat. Stew the rhubarb, maple syrup and ginger until the rhubarb is tender. Stir in vanilla. Remove from heat and allow to cool slightly.
Prepare muffin batter as directed. Pour half of the stewed rhubarb into prepared breakfast muffin batter and spoon the remaining half on top of each muffin.
Bake muffins at 400F degrees for 18-20 minutes.