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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