Rhubarb Lemon Muffins

By á-47

Ingredients

• 2 cups flour
• 1 cup plus 1 1/2 tea. sugar, divided
• 3 tea. baking powder
• 1/2 tea. salt
• 1/2 tea. ground ginger
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1 Tbsp. grated lemon peel
• 1 3/4 cups sliced fresh or frozen rhubarb

Preparation

Step 1

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 ups 2/3 full. Sprinkle with remaining sugar. bake at 375 degrees for 20-25 minutes or until a toothpick inserted comes out clean. cool for 5 minutes before removing from pan to a wire rack.