RHUBARB MUFFINS

“Yummy, soft, and a taste of Summer.  Enjoy!”

 

Muffin Ingredients

1/2 cup Brown Sugar

1/4 cup Butter

1 cup Sour Cream

2 Eggs

1 1/2 cups Flour

3/4 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1 1/2 cups Rhubarb, fresh and chopped

Topping Ingredients

1 teaspoon Cinnamon

2 Tablespoon Sugar

Preheat oven to 375 degrees.

Cream the brown sugar and butter.

Mix in the sour cream and eggs.

Mix in the flour, baking soda, and 1/2 teaspoon cinnamon.

Mix in the rhubarb.

Spoon into a greased muffin tin.  Set aside.

Mix together the cinnamon and sugar for the topping.

Spoon the topping onto the muffin batter.

Bake for 25 minutes.

Let cool for 10 minutes and remove the muffins from the tin.

 

Makes 12 muffins.

Revised Source:  “Sour Cream Rhubarb Muffins” recipe on www.geniuskitchen.com.