Recipe of the day

Rhubarb Lemon Muffins
from mar/apr 2008 Simply Delicious mag.

2 cups all-purpose flour

1 cup plus 1 1/2 tsp sugar, divided

3 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

2 eggs

1/2 cup buttermilk *

1/4 cup vegetable oil

1 T grated lemon peel

1 3/4 cups sliced fresh or frozen rhubarb **

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in the rhubarb.

Fill paper-lined or greased muffin cups two-thirds full. Sprinkle with the remaining sugar. Bake at 375 degrees for 20-25 mins or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Yield: 1 doz

* If you don't have buttermilk (like me), you can make your own by measuring 1 T of vinegar or lemon juice into 1 cup and then filling it up with milk. Let sit for 5 mins and then take out what you need for the recipe.

** If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

My oldest, who is very picking, gobbles these down! So you know they have to be yummy.