Ginger-Rhubarb Muffins
Be sure to trim the leaves off the rhubarb as they are toxic; use only the stalks.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbs. finely chopped crystallized ginger
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 egg
- 1 cup finely chopped rhubarb
Directions:
Preheat an oven to 400°F. Grease the cups of a standard muffin pan or line with muffin papers.
In a large bowl, stir together the flour, baking powder, baking soda, salt and crystallized ginger. In another bowl, whisk together the sugar, milk, sour cream, oil and egg. Stir in the rhubarb. Add to the flour mixture and stir until just blended.
Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt and crystallized ginger. In another bowl, whisk together the sugar, milk, sour cream, oil and egg. Stir in the rhubarb. Add to the flour mixture and stir until just blended.
Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
Williams-Sonoma Kitchen.