Sugared Rhubarb Muffins
"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
|
PREP |
15 min. |
COOK
|
25 min.
|
TOTAL
|
40 min.
|
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.