2 1/3
c flour
2/3
c sugar
3
tsp baking powder
1/2
tsp salt
1/2
tsp cinnamon
1
c milk
1/4
c oil
1/2
tsp vanilla
1
egg, beaten
2
c rhubarb, finely chopped
Sifted powdered sugar
Preheat oven to 400 degrees and line 18 muffin cups with baking cups. In large bowl combine flour, sugar, baking powder, salt and cinnamon. In a small bowl combine milk, oil, vanilla, and egg. Add liquid ingredients all at once to dry, stirring gently just until moistened. Gently fold rhubarb in and then spoon batter into cups, filling 2/3 full. Bake 20-25 minutes or until light golden brown. Immediately remove from pan and sprinkle with powdered sugar. Serve warm.
