Rhubarb muffins

NZ Woman's Weekly 2/8/2012

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These little rhubarb cakes freeze well. Use muffin paper cases for a quick and easy clean-up.

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Place the oven rack in the middle. Preheat to 160 degC fan bake. Line two standard muffin pans with paper baking cups.
Combine flour, baking soda, ground cinnamon and salt in a large bowl and set aside.
Cream unsalted butter and sugar for about 5 minutes or until light and fluffy. Add large eggs, one at a time, beating well after each addition. Add vanilla extract, sour cream, milk and 1 tbsp freshly grated orange zest. Beat for 5 minutes.
Turn mixer to low and combine the flour mixture with the butter mixture, beating until well combined. Fold in the rhubarb.
Spoon the batter into muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean, the tops spring back when lightly pressed and they are a light golden colour.
Remove the muffins from the oven, allow to cool for 5 minutes, then put onto wire racks to cool for a further 15 minutes.