Ginger Rhubarb Muffins

Serving Size : 16
Ingredients

for prepare Ginger Rhubarb Muffins

:

Amount	Measure	Ingredient - Preparation Method
WILLIAMS-SONOMA CATALOG 4/94 ginger rhubarb muffins
2 1/4	cups	All-purpose flour
2	teaspoons	Baking powder
1	teaspoon	Baking soda
1/2	teaspoon	Salt
2	tablespoons	Crystallized ginger - finely

3/4 cup Sugar 1/2 cup Milk 1/2 cup Sour cream 1/3 cup Vegetable oil 1 Egg 1 cup Rhubarb stalks - finely chop Preheat oven to 400 degrees. In large bowl, stir together flour, baking soda, salt and crystallized ginger. In a separate bowl, whisk together sugar, milk, sour cream, oil and egg. Stir in rhubarb. Add to dry ingredients and stir until just blended. Fill each muffin cup three-quarters full with batter. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes on cooling racks, then remove. MM Norma Wrenn

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