Julie's Ginger Rhubarb Muffins

1 dozen large muffins

2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbl chopped crystallized ginger (more to taste)
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
2 cups fine chopped rhubarb

In a large bowl stir together flour, baking powder, baking soda, salt and ginger. In a separate bowl, wisk sugar and sour cream. Then add milk, oil, and egg to wet mix. Stir in rhubarb. Add all at once to dry ingredients and stir just to moist. Grease and flour cups. Fill almost to top for good crown. Top with sugar and bake at 400 degrees until done.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.