Rhubarb Muffins

The original of this recipe was found in Food & Wine magazine, April 1989.

Yield:

24 muffins

Quantity	Unit	Ingredient
1	stick	butter	softened
1	cup	sugar
0.25	teaspoon	vanilla
1		egg
2	cups	flour
4	teaspoons	baking powder
0.25	teaspoon	salt
1	cup	milk
2	cups	rhubarb	diced

Preheat oven to 400 degrees. Line muffin tins with paper liners.

In a medium bowl, beat the butter and sugar with an electric mixer until smooth and light in color.

Beat in the vanilla. Add the egg and mix until well blended, about 1minute.

In a separate bowl stir together the flour, baking powder and salt. Add half the flour mixture to the butter mixture and partially blend. Mix in half the milk. Add the remaining flour and milk all at once and fold in with a rubber spatula just until the batter comes together.

Fold in the rhubarb until evenly distributed. Spoon the batter into the prepared muffin cups, filling them to just below the top.

Bake the muffins in the center of the oven for 20 - 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Set aside to cool for 5 minutes before removing the muffins from the pan.