These sweet and sour rhubarb muffins are the perfect seasonal treat for a Spring brunch.
INGREDIENTS (for 1 servings):
- 1 egg, beaten
- 1/4 cup vegetable oil
- 3/4 cup orange juice
- 2 teaspoons grated orange zest
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups finely chopped rhubarb
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.