Rhubarb is plentiful in early summer, and we often pick extra to freeze for use year round. These rhubarb muffins are just the right amount of sweet and sour baked into a portable snack or breakfast on the go.
- 1 Egg + enough Milk to make 1 Cup
- 2 cup Flour
- 3/4 cup Sugar
- 4 tsp Baking Powder
- 1/3 cup Oil
- 1 tsp Salt
- 1 cup diced Rhubarb
- 1/4 cup Sugar
- 1 tsp Cinnamon
Break an egg in a cup, beat with fork and add milk to fill cup. Stir well.
In a seperate bowl combine flour, sugar, baking powder and salt. Stir and then add oil and milk/egg mixture, Stir well then add rhubarb and stir until mixed in. Put into greased muffin tins.
Sprinkle with sugar & cinnamon mixture on top.
1/4 cup sugar and 1 tsp cinnamon.
Bake 20-30 mins at 350 degrees.