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Rhubarb: Rhubarb Lemon Muffins

Source of Recipe

Kathleen Smith


List of Ingredients

2 cups all-purpose flour
1 cup plus 1-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 eggs
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon grated lemon peel
1-3/4 cups sliced fresh or frozen rhubarb


Recipe

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.


Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.


Yield: 1 Dozen