Rhubarb Muffins


2 c. flour

3 T. soft butter

1 c. sugar

2 eggs, beaten

1 tsp. soda

1 tsp. vanilla

tsp. salt

c. sour milk

2 c. rhubarb, chopped



Stir together the first four ingredients in a bowl.  Mix in the butter, eggs and vanilla.  Add milk and rhubarb and stir.  Fill muffin tins full.  Bake at 375 for 25-30 minutes.  Makes 1 dozen.  Freezes well.