Breakfast for a Sunny Morning

This holiday weekend I decided to make Cinnamon Rhubarb Muffins- again. I made them last Sunday for the first time. They were so good, and such a great way to use fresh rhubarb.

 The dry ingredients are ready, and the star of the show: rhubarb!

 Adding the wet ingredients. The recipe calls for sour cream, but I substituted Greek yogurt and it was excellent. The mixture is so darn yellow because of the fresh eggs from our little flock of happy chickens.

 Chopping up the rhubarb, right out of the garden.

 The rhubarb is added last, and gently incorporated into the very thick batter.

 I use extra-large muffin tins with no liners, just sprayed with a little olive oil.

 The perfect accompanying beverage is fresh, hot Stranger Mountain Coffee prepared in a French press.

 I like the whole-bean Italian Roast.

What a nice start to this lovely day.