1. Preheat the oven to 200°C (390°F). Line a muffin tin* with 12 paper liners* and set aside.

2. Clean the rhubarb and cut about 1.8 oz./50g into very small pieces. Cut the rest into strips that are as long as the diameter of the paper liners. You need three thin strips per muffin.

3. Add the eggs and sugar to a large bowl and mix until very light and fluffy – about 3-4 minutes. Mix the flour with ground almonds, baking powder, salt, and orange zest in a separate bowl. Add in several batches to the large bowl and fold in. Combine sunflower oil, milk, vanilla extract, and almond extract, add it to the bowl as well and mix until well combined. Finally, add the chopped rhubarb and fold it in.

4. Divide the batter between the paper liners (each should be about 3/4 full), place the rhubarb strips on top and sprinkle with some brown sugar (optional). Bake the muffins for about 15-16 Minutes. Check with a toothpick if they are baked through, then remove them from the oven. Transfer to a wire rack and let cool down completely.