Chocolate Rhubarb Muffins

This unlikely combination is surprisingly good! Cocoa in the batter is only sweetened enough to counter the rhubarb tartness, and by reducing the baking powder to 1 tsp (recipe calls for 2 tsp), it worked at my high altitude.

The recipe also calls for chocolate chips on the top, I made half suitable for the teenagers (lots of chips) and half geared to adults (only a few).

These moist muffins came together quickly and baked quickly - possibly even could work for a week-day (morning) treat.