Rhubarb Lemon Muffins

• 2 cups all-purpose flour
• 1 cup plus 1-1/2 teaspoons sugar, divided
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1 tablespoon grated lemon zest
• 1-3/4 cups sliced fresh or frozen rhubarb

1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

flour, sugar, baking powder, salt, ground ginger, eggs, buttermilk, canola oil, lemon zest, frozen rhubarb

Taken from www.tasteofhome.com/recipes/rhubarb-lemon-muffins/ (may not work)