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    Rhubard Muffins

    Source of Recipe


    List of Ingredients

    1 1/4 cups sugar, divided
    1/3 cup oil
    1 egg
    2 cups flour
    2 tsp baking powder
    1/2 tsp salt
    1 cup milk
    1 cup chopped fresh or frozen rhubarb


    In a large bowl, beat 1 cup sugar, oil, and egg until well blended. Combine the flour, baking powder, and salt. Gradually beat into the sugar mixture alternately with the milk. Beat well after each addition. Stir in the rhubarb. Fill the paper-lined muffin cups three-fourths full. Sprinkle with the remaining sugar. Bake at 350 F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Makes 1 dozen




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