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White Swan Rhubarb Cinnamon Muffins

Source of Recipe


Peter Goldfarb






List of Ingredients



• 2 cups all-purpose flour
  
• 1 cup granulated sugar
  
• 1 tsp cinnamon
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 1 cup rhubarb, finely chopped (fresh or frozen)
  
• 1 egg, lightly beaten
  
• 3/4 cup milk
  
• 1/2 cup vegetable oil
  
• 2 Tbsp orange marmalade
  
• 1 Tbsp raw sugar
  






Instructions



1. Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners.
   
   
2. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt; mix well, then stir in rhubarb. In a medium bowl, combine egg, milk, oil and marmalade. Combine wet ingredients with dry ingredients and stir gently until just mixed (don't overmix). Spoon batter into muffin cups, filling each about 3/4 full.
   
   
3. Sprinkle tops with raw sugar and bake at 400 degrees until a toothpick inserted in the center comes out clean and tops are golden (about 18 minutes). Cool and serve plain or with butter.
   
   Makes 12 muffins.