Today we are at the Vintage Grand Prix and I wanted to make a breakfast for the track team. These are very moist and kid friendly.
Pre directions:

Preheat oven to 350 degrees and paper line and spray with cooking spray standard muffin tins.

This recipe yields 17 muffins

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

2 cup chopped rhurbarb ( frozen will work make sure to measure when frozen) then allow to thaw and place in strainer to remove extra moisture. 

2 TB ground flaxseed 

2 eggs

1/2 cup reduced fat reduced fat sour cream

1/4 canola oil 3/4 tsp ground vietenssee  cinnamon 

1 2/3 cup sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1 tsp pure vanilla extract
Directions:

1. Place flours, salt, baking soda, baking powder, cinnamon, & flaxseed in a large bowl and whisk to incorporate.

2. In a separate bowl mix canola oil, sour cream, sugar, vanilla, and eggs into medium bowl. 

3. Add dry ingredients into wet and whisk to incorporate. Once no dry residue remains fold in rhubarb.

4. Scoop batter with ice cream scoop into muffin tin. Bake for 10 minutes and rotate muffins in oven and bake for 13 more minutes. Or until tooth pick comes out clean.