Sugared Rhubarb Muffins
Taste of Home
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"These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad," relates Corrie Davidson, Rainier, Alberta.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min. + cooling
Ingredients:
- 2 cups all-purpose flour
- 1-1/4 cups sugar, 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
Directions:
In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.