Preheat your oven to 350° In a big bowl whisk together the first ingredients then add the fruit and nuts. Stir well to combine.
3/4c-1c plain, whole milk, Greek yogurt
1/2c light or regular olive oil
1/2c pure organic cane sugar
1c brown sugar
1t-1T pure Mexican vanilla
1-3/4c± chopped rhubarb
zest of 1 grapefruit (lemon or orange)
1c chopped pecans
3/4c craisins
In another bowl, whisk together these dry ingredients.
2/3c corn flour
1t each: baking powder, baking soda, salt
1T pumpkin pie spice
Add the dry ingredients to the big bowl, stirring well with a silicone spatula or big wooden spoon. Sprinkle the tops with coarse, turbinado sugar then bake in paper lined muffin tins 25-30 minutes. Make 24 muffins. These are good for breakfast, snacks or dessert, just about anytime, with a big mug hot chocolate, coffee or tea, or a glass of cold milk. . .Lin
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