SUGARED RHUBARB MUFFINS

Sugared Rhubarb Muffins image

"These lovely lightly sweet muffins make a memorable breakfast treat and are also great with a soup or salad," relates Corrie Davidson, Rainier, Alberta.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1-1/4 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup fat-free milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb

Steps:

In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb., Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 153mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.