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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad, relates Corrie Davidson, Rainier, Alberta. Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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