Rhubarb Ginger Muffins
Posted by Barb Wong, 6/10/00 at 12:38:13 AM.
2 cups flour
1 cup sugar
1 Tbsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 tsp. baking soda
1/4 cup candied ginger, finely chopped
2 large eggs
1/4 cup oil
1 cup sour cream or sour milk
1 cup rhubarb (fresh or frozen), chopped
Topping:
1/4 cup sugar
3 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. butter
Muffins:
Combine dry ingredients in a large bowl.
Combine eggs, oil, sour cream and rhubarb in medium bowl.
Fold egg mixture into dry ingredients, stirring just until all ingredients are mixed.
Divide into 12 greased or paper-lined muffin cups.
Sprinkle muffins evenly with topping.
Bake at 400 F for 20 to 25 minutes.
Topping:
In a small bowl, combine sugar, flour, cinnamon. Rub in butter with your fingers.
Makes 12 large muffins
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