Rhubarb Ginger Muffins

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Ingredients

6-7 stalks of rhubarb (chopped)
3 Tbsp. lemon juice
1 c. sugar (divided into half cups)
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

Directions

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 at 350°F for 20 min.  Makes approximately 10 muffins.