Chocolate-Rhubarb Muffins (or fun with rhubarb, part 3)

Are you getting sick of my muffins yet?  They're so great, though, because you can put some reasonably healthy ingredients in them, eat them on the run, have them for breakfast or dessert, and they freeze and thaw so easily.  Have I won you over yet?  If not, fine.  More muffins for me.

Chocolate-Rhubarb Muffins

Makes about 20

2 cups chopped rhubarb
½ cup white sugar
¾ c. plain yogurt
½ c. milk
2 eggs
1 teaspoon vanilla
½ cup brown sugar
1 cup white flout
1 cup wheat flour
½ cup rolled oats (not instant)
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cloves
½ cup chocolate chips

Preheat oven at 325°F.  Line a muffin tin with paper baking cups.

In a large bowl, combine rhubarb and white sugar; stir and allow to sit 10 minutes.  Add the yogurt, milk, eggs, vanilla, and brown sugar and mix, making sure eggs yolks are broken and evenly distributed.  Stir in all remaining ingredients and pour equal amounts into each baking cup in the muffin tin(s)  ( had to spill over into a second tin.  Bake at 325°F 20 minutes of until a toothpick inserted in the center of a muffin comes out clean.

These are great with peanut butter, or for a more savory option, cream cheese or goat cheese.