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Rhubarb Lemon Muffins

Kathleen Smith
  • minutes
  • Serves

INGREDIENTS

1/2 tsp

Ginger, ground

1 tbsp

Lemon peel

1 3/4 cups

Rhubarb, fresh or frozen

2

Eggs

2 cups

All-purpose flour

3 tsp

Baking powder

1/2 tsp

Salt

1 1/8 cups

Sugar

1/4 cup

Canola oil

1/2 cup

Buttermilk