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| Rhubarb Muffin |
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| Rhubarb in our garden |
It is hard to believe my rhubarb bed is in full production. We have already harvested quite a bit with much more on the way. I couldn't resist jumping in right away and experimenting with some new ways of cooking up one of our family favorites. My family loves rhubarb and they also love muffins . . . so I decided to put the two together and came up with with yummy recipe!
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| I love how beautiful the stem of the rhubarb looks. |
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| Yummy |
Mama Mickie's Rhubarb Muffins
4 1/2 cups of flour
6 teaspoons of baking powder
1 1/2 teaspoons of salt
1 1/2 cups of sugar
3/4 cup of oil
1 1/2 cup of milk
3 eggs
1 1/2 cup of cut rhubarb
Preheat oven to 400 degrees. I use silicon muffin cups but if you do not grease your muffin tin. Mix all dry ingredients and then add beaten eggs, stir in milk and oil. Your mixture will be lumpy. Fold in rhubarb. Fill muffin cups 3/4 of the way. Sprinkle with Sugar in the Raw. Bake until golden brown or fork comes out clean. Makes 24 muffins.
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