Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons crystallized ginger, finely chopped
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 eggs
1 cup rhubarb, finely chopped
Directions:
Preheat oven to 400F.
In a large bowl, stir together flour, baking powder, 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 3/4 full with batter.
Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
Servings: 12-16
Time preparation: 10 min.
Time total: 25 min.