Rhubarb Ginger Peach Muffins

• 2 cups Rhubarb, Chopped
• 1 whole Peach, Chopped
• 2 cups Flour
• 1/2 cups Sugar
• 1/2 cups Brown Sugar
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 2 teaspoons Ginger
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 3/4 cups Vegetable Oil
• 2 whole Eggs
• 1 cup Sour Milk
• 2 teaspoons Vanilla

1. First, preheat the oven to 350 degrees. Spray two muffin pans generously with cooking spray. Then, in a medium-sized bowl, mix together all the wet ingredients.
2. In a large bowl, add all the dry ingredients together and mix.
3. Chop up the rhubarb and the peach into small chunks.
4. Pour the wet ingredients in with the dry ingredients, and mix together until well-blended.
5. Pour in the rhubarb and peach. Stir gently until well-combined.
6. Pour the mix into the muffins pans, and sprinkle a bit of brown sugar over each muffin.
7. Bake for 20 minutes or until a knife inserted in the center comes out clean.
8. Enjoy them warm out of the oven, and store any leftovers covered in the refrigerator.

rhubarb, flour, sugar, brown sugar, baking soda, baking powder, ginger, cinnamon, salt, vegetable oil, eggs, sour milk, vanilla

Taken from tastykitchen.com/recipes/breads/rhubarb-ginger-peach-muffins/ (may not work)