These lightly and slightly sweet muffins will make a great addition to your breakfast menus or surprise your family when served as a snack.

Sugared Homemade Rhubarb Muffins

Homemade Rhubarb Muffins:

1-1/4 cups of sugar, divided

1/3 cup of canola or vegetable oil

1 egg

2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup of fat-free milk

1 cup of chopped fresh or frozen rhubarb

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.

Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.

Bake at 350F for 25-30 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing form the muffin pan and transferring onto a wire rack.

Let me know how this recipe turned out for you – your comments and suggestions are always welcomed!

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