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Rhubarb Muffins

by in May 2002
Rhubarb Muffins
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Yield: Makes about 30 muffins.

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  • 1/2 cup safflower oil
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 5 cups flour
  • 1-1/3 cups sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 4 cups chopped rhubarb
  • 1/2 cup cinnamon sugar (optional)


Preheat oven to 375 degrees F. Mix first four ingredients, then sift in the dry ingredients, mixing at low speed. Fold in rhubarb. Pour into greased muffin tins. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes.

Updated Wednesday, February 9th, 2005

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