Rhubarb Muffins
Ingredients
- 1 ½ cup chopped rhubarb
- 2 cups flour
- ¾ cup sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 egg beaten
- ¾ cup milk
- ½ cup vegetable oil
- 1 tsp. vanilla
Instructions
- Preheat oven to 400°. Grease a 12-count muffin tin or use paper liners.
- Combine flour, sugar, baking powder, and salt in a large bowl with a fork or a whisk.
- Add rhubarb chunks and mix with the flour.
- In another small bowl, whisk together egg, milk, vanilla, and oil.
- Add the wet ingredients to the flour-rhubarb mix. Stir just until moistened. Do not overmix.
- Divide the batter evenly over the 12 muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from the muffin pan and cool completely.