Ginger Rhubarb Muffins

One more for the books.

• Ready In: 25 mins
• Serves: 12-16

Ingredients

• 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

Directions

1. Preheat oven to 400°.
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.