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Rhubarb Muffins

1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. white sugar
1/4 c. brown sugar
1 1/2 c. diced rhubarb
1 lg. egg
1/2 c. milk
1/4 c. oil
1 tsp. almond flavoring
1 tsp. white or powdered sugar on top

Mix dry ingredients. Beat egg, add milk, oil and almond flavoring. Pour egg mixture over dry ingredients and stir to mixture. Fold in rhubarb. Bake at 375 degrees for 20 minutes. While hot dip tops in white or powdered sugar or may sprinkle top with mixture of sugar and cinnamon before baking. Peaches or other fruit in season may be used in place of rhubarb.

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