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Rhubarb Muffins

ingredients

Muffins

  • ½ cup sour cream
  • ½ cup vegetable oil
  • 1 large egg
  • 1⅓ cups unbleached all purpose flour
  • 1 cup diced rhubarb
  • ⅔ cup brown sugar
  • ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Topping

  • ¼ cup brown sugar
  • ¼ cup chopped pecans
  • ½ teaspoon cinnamon
  • 2 tablespoons melted butter

directions

  • Preheat oven to 350o F.
  • Blend sour cream, oil and egg and beat lightly.
  • Combine remaining muffin ingredients.
  • Combine the two mixtures together until just moistened.
  • Spoon into muffin tin, about ⅔ full.
  • Combine the topping ingredients and spoon onto the muffins.
  • Bake for 25 to 30 minutes.