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Rhubarb Muffins


1 3/4 c Flour
3 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine
1/2 c Sugar
1 Egg
3/4 c Milk
1 ts Vanilla
1 c Rhubarb pieces


Preheat oven to 400F.

Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar; set aside.

In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla. Pour into well, stir lightly. Fold rhubarb into batter. Fill greased muffin cups 3/4 full. Bake 25 minutes.

Note: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.

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