Rhubarb and cinnamon muffins

Ingredients:

2 free-range eggs
150g caster sugar
50ml sunflower oil
125 ml natural yogurt
1tsp vanilla essence
1 tsp grated orange zest
2 cups chopped rhubarb
300g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
¼ tsp cinnamon

Method:
Combine the eggs, sugar, oil, yogurt, rhubarb, orange zest and vanilla. Mix well. In a separate bowl, stir all the dry ingredients together thoroughly. Then mix the wet and dry ingredients together until just mixed.

Spoon into muffin cases in a muffin pan. Bake for 25 minutes at 375F/190C/Gas Mk 5. Remove and cool on a rack.

Serve just warm or leave to cool.