Rhubarb-Raisin-Oat-Pecan Muffins

Preheat your oven to 350°

You'll need 8oz. of rhubarb for these muffins. Blending half and slicing the rest to add later for more color and texture. My rhubarb was partly green, and red closer to the root. I put the green pieces in the blender and the smaller cut red pieces into the dry bowl.

Put this first group into your blender jar and blend until smooth:

4oz. rhubarb cut in chunks
3 lg. pasture raised eggs
1-1/2c organic cane sugar
3/4c Chobani whole milk plain Greek yogurt
3/4c single source EVOO
1T± apple cider vinegar
2t pure vanilla

In a large glass bowl, stir together:

2c Caputo (Italian) Chef's Flour. . .
~ or a good American all purpose flour. . .
~ such as King Arthur or Bob's Red Mill
1T baking powder
1t Himalayan pink salt
3/4t black + cayenne pepper
3/4c quick cooking oats
2T ground flax seed
4oz. chopped rhubarb
1c chopped pecans

Pour the blender mixture into the dry ingredient bowl. Stir-scrape-mix together with a silicone spatula until all the flour is incorporated.

Using a big serving spoon, fill 24 paper-lined muffin cups and sprinkle the tops with turbinado sugar which adds just the right amount of sweetness and crunch.

This made a lot of batter. I put the extra into a buttered-sugared oven-safe bowl, turning it into a little muffin cake. Bake the muffins for about 20 minutes. The little cake will need an extra 10 minutes or so, until it passes the "toothpick test". . .Lin