Rhubarb Yogurt Muffins

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3 cups diced rhubarb, divided use (if frozen, defrost)

2 cups flour

2/3 cup sugar

3/4 cup 0% Greek yogurt, at room temperature*

1/4 cup canola oil

1 teaspoon ground roasted ginger**

1 teaspoon vanilla paste

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs, at room temperature

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