[recipe from Best of Bridge series]
Rhubarb Muffins1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
Brown Sugar Cinnamon Topping
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
2 tsp melted butter
To make muffins: Blend together sour cream, oil and eggs. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix until just moistened. Fill 12 large muffin cups 2/3 full.
To make topping: Combine all ingredients and spoon onto each muffin. Bake at 350°F for 25 - 30 minutes.
These muffins are delicious. Every time I make them, the kids are excited about the use of rhubarb, but not quite as excited when it comes time to eat them... Oh well, I'm trying to get them involved! I know there are plenty of adults in my life that enjoy a yummy rhubarb muffin, not to worry! On today's agenda, making Strawberry Rhubarb Jam.
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