Mmmmm, the kitchen smells so good!! Amber gave me this recipe, Rhubarb Lemon Muffins. Thought I'd share with you too!2C all-purpose flour
1C plus 1 1/2 tsp sugar, divided
3tsp baking powder
1/2tsp salt
1/2tsp ground ginger
2 eggs
1/2C buttermilk*
1/4C vegetable oil
1T grated lemon peel
1 3/4C sliced fresh or frozen rhubarb*
In a large bowl, combine flour, 1C sugar, baking powder, salt and ginger. In a small bowl, combine eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened*. Fold in the rhubarb.
Fill paper lined muffin tin 2/3 full. Sprinkle with remaining sugar. Bake at 375* for 20-25 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing from pan to a wire rack. Makes 1 dozen.
*if you don't have buttermilk, don't dispair! put a tablespoon or two of apple cider vinegar in a measuring cup and add milk, this will 'sour and curdle' the milk.....voila.....perfect substitute!
*if using frozen rhubarb, measure it while it's frozen, then let thaw completely. drain in colander but don't press liquid out.
*stirring muffin batter (or pancake etc) too much gives you tough results, so only stir just until moistended!
Enjoy!!
