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Sugared Rhubarb Muffins
Ingredients:
2 c. flour
1 1/4 c. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. fat-free milk
1/3 c. canola oil
1 c fresh or frozen rhubarb
2 c. flour
1 1/4 c. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. fat-free milk
1/3 c. canola oil
1 c fresh or frozen rhubarb
Directions:
In a bowl, combine flour, 1 c. sugar, baking powder and salt. In another bowl, beat egg, milk and oil. Stir in dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups 3/4 full. Sprinkle with remaining sugar. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Makes 1 dozen.
In a bowl, combine flour, 1 c. sugar, baking powder and salt. In another bowl, beat egg, milk and oil. Stir in dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups 3/4 full. Sprinkle with remaining sugar. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Makes 1 dozen.
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