Ingredients

• 0.33 cups milk
• 0.25 cups oil
• 1 large egg
• 0.25 cups white sugar
• 0.25 cups brown sugar
• 1 teaspoon almond extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 1.33 cups rhubarb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.

Nutrition per serving