Rhubarb Muffins

• 13 cup agave nectar
• 14 cup butter
• 1 cup fat free Greek yogurt, plain
• 12 cup Egg Beaters egg substitute
• 1 12 cups flour
• 34 teaspoon baking soda
• 1 teaspoon cinnamon, divided
• 1 12 cups fresh rhubarb, finely chopped
• 1 tablespoon sugar

1. Beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth.
2. Add in the yogurt and eggs mix until well blended.
3. In a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended.
4. Add flour mixture to the yogurt mixture and mix with whisk until just moistened.
5. With a rubber spatula fold in chopped rhubarb.
6. I like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins.
7. Mix together sugar and remaining cinnamon and sprinkle over muffin batter.
8. Bake at 375 for 25-30 minutes.

nectar, butter, greek yogurt, egg beaters, flour, baking soda, cinnamon, fresh rhubarb, sugar

Taken from www.food.com/recipe/rhubarb-muffins-459419 (may not work)