6-7 stalks of rhubarb (chopped)
3 Tbsp. lemon juice
1 c. sugar (divided)
1 stick butter
1 large egg
1 tsp. vanilla
1 tsp. ground ginger
1 ½ tsp. baking powder
½ tsp. salt
¾ c. whole wheat flour
½ c. all purpose flour
½ c. milk
Make a jam by boiling lemon juice rhubarb & ½ c. sugar, simmer 10 min. & set aside. Cream butter, remaining sugar, egg, & vanilla, then add dry ingredients & milk. Spoon batter into muffin tins, making a depression in the top of each muffin. Fill depression w/ 1 Tbsp. jam. Bake @ 350F for 20 min. Makes approx. 10 muffins
