Tricounty News

Rhubarb Muffins

1 egg
1/2 c. milk
1/4 c. salad oil
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sifted flour
1 c. finely chopped rhubarb.Beat egg. Stir in milk and oil. Sift dry ingredients together and add to egg, milk, and oil. Stir just until flour is moistened. Fold rhubarb. Batter should be lumpy. Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes at 400 degrees, 10-12 minutes for mini-muffins. Freezes well.