Ginger Rhubarb Muffin

By exdircomp

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp ground ginger
• 1/2 tsp. salt
• 1/4 cup finely chopped crystallized ginger
• zest of orange
• lemon juice
• 3/4 cup sugar
• 1/2 cup milk
• 1/2 cup sour cream
• 1/3 cup vegetable oi
• 1 tsp vanilla
• 1 egg
• 1 cup finely chopped rhubarb

Preparation

Step 1

Directions:
Preheat an oven to 400°F. Grease the cups of a standard muffin pan or line with muffin papers.

In a large bowl, stir together the flour, baking powder, baking soda, salt, zest of orange, ginger ground and crystallized ginger. In another bowl,mix lemon juice and milk set aside for five minutes then whisk in the sugar,vanilla, sour cream, oil and egg. Stir in the rhubarb. Add to the flour mixture and stir until just blended.

Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
Makes 12 muffins.