Recipe - Rhubarb
Cinnamon Topped Rhubarb Muffins
|1/2||cup||brown sugar, firmly packet|
|1||cup (8oz)||sour cream|
|1 1/2||cup||all-purpose flour|
|1 1/2||cups||chopped rhubarb|
Heat oven to 375 F. in large bowl combine brown sugar and butter. beat at meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl stir together flour baking soda and 1/2 tsp cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tsp cinnamon, sprinkle onto each muffin. bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pans.