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Ginger Rhubarb Muffins

  • 2 1/4 cups All-purpose flour
  • 2 teaspoons Baking powder

  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 tablespoons Crystallized ginger, finely minced
  • 3/4 cup Sugar
  • 1/2 cup Milk
  • 1/2 cup Sour cream
  • 1/3 cup Vegetable oil
  • 1 Egg
  • 1 cup Rhubarb stalks, finely chopped

Preheat oven to 400 degrees. In large bowl, stir together flour, 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 three-quarters full with batter. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes on cooling racks, then remove.