Feb 09
Crunchy Sugar Rhubarb Muffins
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup vegetable oil
3 large eggs, beaten
1/2 cup milk
1 cup rhubarb, cut into 1/2 inch pieces
1/2 cup large grained sugar like Demerara (optional)
Preheat oven to 350°. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg, and milk. Stir until just mixed. Gently fold in the rhubarb; then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans.
Makes 10-12 muffins
