These lightly and slightly sweet muffins will make a great addition to your breakfast menus or surprise your family when served as a snack.
Homemade Rhubarb Muffins:
1-1/4 cups of sugar, divided
1/3 cup of canola or vegetable oil
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of fat-free milk
1 cup of chopped fresh or frozen rhubarb
In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.
Stir in rhubarb.
Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.
Bake at 350F for 25-30 minutes or until toothpick inserted in a centre of one muffins comes out clean.
Cool for about 5 minutes before removing form the muffin pan and transferring onto a wire rack.
Let me know how this recipe turned out for you – your comments and suggestions are always welcomed!
the sugared rhubarb muffins are GREAT. “Excellent”
Yummy! Light and fluffy, not too sweet. I didn’t put the sugar on top to save a few calories…I don’t think it needs it!
Thanks Shelley! I love them too and it’s always exciting to hear from someone like you! Keep cooking and baking and sending me your comments – much appreciate it!
I just made these muffins, but added a streusel topping and they look beautiful! I haven’t tried it yet, but I’m very excited about them. Thanks for the recipe!