Masala Chai Rhubarb Muffins

• 2 eggs
• 1 cup light brown sugar
• 1/4 cup melted butter
• 1/2 cup strong brewed black tea (like Tetley)
• 2 cups all purpose (or gluten free) flour
• 2 teaspoons masala spice (or pumpkin pie spice)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 grinds from one teabag (prefered Tetley)
• 1 cup rhubarb fresh or frozen
• 2 tablespoons brown sugar (for topping)
• 1/2 teaspoon masala spice (or pumpkin pie spice) for topping

1. Preheat oven to 350 degrees F
2. Cream together eggs, sugar and butter until smooth. Add in brewed tea and mix together.
3. In a separate bowl stir together dry ingredients.
4. Add dry ingredients to wet and mix until incorporated.
5. Fold in rhubarb
6. Spoon into 12 lined muffin tins
7. Mix together brown sugar and masala spice for topping and sprinkle evenly over muffins
8. Bake at 350 F for 18-22 minutes or until done (when a knife inserted in the centers comes out clean)

eggs, light brown sugar, butter, black tea, flour, masala spice, baking powder, salt, baking soda, rhubarb, brown sugar, masala spice

Taken from www.epicurious.com/recipes/member/views/masala-chai-rhubarb-muffins-56d78680f374b17106225d6d (may not work)