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Sugared Rhubarb Muffins

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

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°

Printed from tasteofhome.com Sep 6, 2008

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Sugared Rhubarb Muffins cont.

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.