Sugared Rhubarb Muffins

2 cups all-purpose flour
1-1/4 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb

In a bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in rhubarb.

Fill paper-lined muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.