Ginger Rhubarb Muffins
Home sweet home is what these amazing muffins will remind you of... the perfect combination of sweet, cinnamon and ginger.
- 2 1/4 Cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 cup Light brown sugar
- 1/4 cup castor sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup butter, melted
- 1 Egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup rhubarb, finely chopped
Preheat an oven to 400° F. Grease muffin pan or line with cupcake cups.
In a large bowl, stir together the flour, baking powder, baking soda, salt and spices. In another bowl, whisk together the sugar, milk, sour cream, oil, egg and vanilla. Stir in the rhubarb.
Add to the flour mixture and stir until just blended. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.