Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb
Topping:
2 tbsp. sugar
1 tsp. ground cinnamon
Directions:
1. Cream shortening, sugar and egg.
2. Combine dry ingredients and add to creamed mixture alternatively with milk. Stir until just combined.
3. Mix in rhubarb.
4. Fill paper liners.
5. Mix topping ingredients of sugar and cinnamon. Spoon desired amount on top of muffin.
6. Bake at 325F for 20-25 minutes.
Yield: 9 muffins