Friday, June 8, 2012

Sugared Rhubarb Muffins

These sweet muffins aren't exactly health food, but a great way to enjoy the Rhubarb growing in my front yard!  We love them.  I found the recipe in Taste of Home's 2002 Annual Recipes cookbook.

2 cups all-purpose flour
1-1/4 cups sufar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup fat-free milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb

In a bowl, combine flour, 1 cup sugar, baking powder and salt.  In another bowl, beat egg, milk and oil.  Stir into dry ingredients just until moistened.  Fold in rhubarb, then fill paper-lined muffin cups three-fourths full.  Sprinkle with remaining sugar.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool 5 minutes before removing from pan to a wire rack.  Yield: 1 dozen

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