2-1/2 c. flour
2/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1/2 tsp. vanilla
1 egg, beaten
2 c. finely chopped rhubarb
Sifted powdered sugar
Heat oven to 400 degrees. Line 18 muffin cups with paper baking
cups. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour, sugar, baking powder, and salt. In small bowl,
combine milk, oil, vanilla, and egg. Add liquid ingredients all at
once to dry ingredients, stirring gently just until moistened.
Gently fold in rhubarb. Spoon batter into prepared muffin cups,
filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until
lightly golden brown. Immediately remove from pan. Sprinkle warm
muffins with powdered sugar.
Serve warm. 18 muffins.