2 cups all-purpose flour
1 1/4 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb
Directions: Combine the flour, 1 cup of sugar, baking powder, and salt in a medium sized bowl. In a small bowl, beat the egg, milk, and oil. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill muffin cups 3/4 full. Sprinkle with remaining sugar. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
I love this recipe! All I can say is YUMMY!!
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