Cinnamon Topped Rhubarb Muffins
Blog Entry: Tuesday 06 Jul 2010
Nothing beats seasonal summer fruit bakes! Grab some rhubarb, your best butter and get baking!
Ingredients:
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 cup sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups chopped rhubarb
1 tbsp sugar
1/2 tsp cinnamon
Method:
1. Heat oven to 375F.
2. In large bowl combine the brown sugar and butter and beat at medium speed until well mixed (1-2 min).
3. Add the sour cream and eggs and continue beating, scraping bowl often, until well mixed (1-2 min).
4. In a medium bowl, stir together the flour, baking soda and cinnamon.
5. By hand, stir the flour mixture into the sour cream mixture until just moistened. Fold in the rhubarb.
6. Spoon into greased muffin pans. In a small bowl, stir together the sugar and cinnamon and sprinkle onto each muffin.
7. Bake for 25 to 30 min or until lightly browned. Cool for 10 min and remove from pans.
Find some more delicious rhubarb recipes at Rhubarbinfo.com.
Leave a reply