Makes 16 muffins, with 25mg each
2½ cups all purpose flour
½ tsp baking soda
¼ tsp ground cinnamon
½ tsp kosher salt
12 Tbsp butter, at room temperature
1¼ cups sugar
3 Tbsp + 1 tsp Azuca CBD Sugar, or 16 Azuca CBD Sugar Stick packs
3 large eggs, at room temperature
1½ tsp vanilla extract
1 cup sour cream
¼ cup milk
1 Tbsp orange zest
2 cups rhubarb, cut into ½” pieces
Pre-heat oven to 350°F. Line two standard muffin tins with 16 paper cupcake liners, or lightly butter the tins.
In a large bowl, combine flour, baking soda, cinnamon, and salt.
With an electric mixer, cream butter, sugar and Azuca CBD sugar on high speed until light and fluffy.
Add eggs one at a time, blending well between additions.
Add vanilla, sour cream and orange zest and beat for 5 minutes.
Turn speed down, and add flour mixture to butter mixture. Mix until fully combined and no streaks of flour remain.
Fold in rhubarb.
Spoon batter into muffin cups, filling ⅔ of the way.
Bake for 20-25 minutes, or until an inserted knife comes out clean. Remove from oven and allow to cool for 5 minutes in the tin. Then remove from tin and let completely cool on a rack before eating.