Ginger Rhubarb Muffins

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons crystallized ginger, finely chopped
• 3/4 cup sugar
• 1/2 cup milk
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1 egg
• 1 cup rhubarb, finely chopped

1. Preheat oven to 400u0b0.
2. In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
3. In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
4. Stir in rhubarb.
5. Add to dry ingredients and stir until just blended.
6. Fill each muffin cup 3/4 full with batter.
7. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

flour, baking powder, baking soda, salt, ginger, sugar, milk, sour cream, vegetable oil, egg, rhubarb

Taken from www.food.com/recipe/ginger-rhubarb-muffins-126662 (may not work)