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Rhubarb Muffins
Ingredients:
2 1/2 c. flour
2/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1/2 tsp. vanilla
1 egg, beaten
2 c. finely chopped rhubarb
Powdered sugar
2 1/2 c. flour
2/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1/2 tsp. vanilla
1 egg, beaten
2 c. finely chopped rhubarb
Powdered sugar
Directions:
Line 18 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil, vanilla and egg; stir just until dry ingredients are moistened. Gently fold in rhubarb.. Fill cups 2/3 full.
Bake at 400 for 20 to 25 minutes or until light golden brown. Immediately remove from pan. Sprinkle warm muffins with powdered sugar. Serve warm. Makes 18 muffins.
Line 18 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil, vanilla and egg; stir just until dry ingredients are moistened. Gently fold in rhubarb.. Fill cups 2/3 full.
Bake at 400 for 20 to 25 minutes or until light golden brown. Immediately remove from pan. Sprinkle warm muffins with powdered sugar. Serve warm. Makes 18 muffins.
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