Rhubarb Muffins
Ingredients
- 2 c thawed frozen rhubarb
- 2 c AP flour
- 2 tsp BP
- 3/4 c sugar
- A generous pinch of salt
- 1 c heavy/whipping cream 33%
- 1 egg
- 1/3 c extra light olive oil
- Sugar for topping
Instructions
- Mix dry ingredients in a bowl
- In another bowl, mix wet ingredients
- Pour wet ingredients into dry, mix until moistened, do not overmixed
- Fold in rhubarb
- Divide into 6 equal (bigger size) muffins
- Top with sugar
- Bake on preheated 350 F, 20 mins
- Cool on rack