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Sugared Rhubarb Muffins
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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° 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |