Wednesday, April 25, 2012

Cinnamon Rhubarb Muffins

2 cups self rising flour
3/4 cup sugar
1 egg (lightly beaten)
1 cup milk
3.8 Tablespoons oil
2 cups rhubarb (finely chopped)
raw sugar

Preheat oven to 400 degrees. Sift flour, add sugar, rhubarb, egg, milk and oil, mix until combined. Spay muffin tins with nonstick cooking spray and use an ice cream scoop to fill. Mix a little raw sugar and cinnamon together and sprinkle over muffins before baking.
Bake for 15-20 minutes.

Special thanks for this recipe to Lesley's Recipe Archive!

No comments:

Post a Comment