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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 16 |
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One more for the books. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons crystallized ginger, finely chopped |
3/4 cup sugar |
1/2 cup milk |
1/2 cup sour cream |
1/3 cup vegetable oil |
1 egg |
1 cup rhubarb, finely chopped |
Directions:
1. Preheat oven to 400°.
2. In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
3. In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
4. Stir in rhubarb.
5. Add to dry ingredients and stir until just blended.
6. Fill each muffin cup 3/4 full with batter.
7. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
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