1 1/2 cups diced, fresh rhubarb (or 2 cups frozen, sliced rhubarb)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg
1/2 cup packed light-brown sugar
3 tablespoons red-currant jelly
1 cup milk
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped, toasted filberts (hazelnuts)

If you are using frozen rhubarb, spread it onto counter for about 5 minutes until it is thawed enough to finely dice.

While the rhubarb thaws, heat oven to 375 F. Grease a muffin tin or line with paper or foil baking cups.

In a large bowl, combine the flour, baking powder, salt and cinnamon. In a medium-sized bowl, whisk the egg, brown sugar and currant jelly until smooth (jelly will not completely dissolve). Whisk in the milk, butter and vanilla. Stir in the filberts and finely diced rhubarb. Pour over dry ingredients and gently fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter into muffin cups (14 standard-sized or 48 miniature). Bake muffins in preheated oven for 20 to 30 minutes or until light-brown and springy to the touch at centers. Turn muffins onto a rack and cool at least 15 minutes before serving.

Makes 14 standard-sized muffins or 48 miniatures.

— Recipe adapted from "Muffins," by Elizabeth Alston.