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Thursday, August 11, 2011

Rhubarb Muffins

Rhubarb Muffins

1 stick soft butter
1 cup sugar
1/4 tsp vanilla
1 egg
2 cups flour
4 tsp baking powder
1/4 tsp salt
1 cup milk
2 cups diced rhubarb

Preheat oven to 400 degrees.  Beat butter with sugar until creamy. Add the egg and blend well. Mix together the remaining dry ingredients.  Add half of the flour mix and half of the milk to the creamed mixture.  Blend well and then add rest of the flour and milk all at once.  Gently fold in the rhubarb.

There are no baking time instructions, so I'd start with about 12 minutes and see where the muffins are at.

Recipe Source: Lillian Ulmer

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