Favorite Rhubarb Muffins
"Found these in a local magazine. Not tried them yet, but they sound delicious."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1⁄2 cup low-fat sour cream
- 1⁄4 cup vegetable oil
- 1 egg
- 1 1⁄3 cups flour
- 1 cup rhubarb, diced
- 2⁄3 cup brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
-
TOPPING
- 1⁄4 cup brown sugar
- 1⁄4 cup chopped pecans
- 1⁄2 teaspoon cinnamon
- 2 teaspoons melted butter
directions
- Mix muffin mixture together. Please in greased muffin pans. Spoon cinnamon topping on top of each muffin. Bake at 350F 25-30 minutes.
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Reviews
-
I substituted plain yogurt for the sour cream and oatmeal for the pecans to make them nut-free for school. These don't bake up very big but are just the right size for kids.
Tweaks
-
I substituted plain yogurt for the sour cream and oatmeal for the pecans to make them nut-free for school. These don't bake up very big but are just the right size for kids.
RECIPE SUBMITTED BY
I live in rural central Canada. I love hockey, horses and music. My favorite cookbook is an old handwritten one of my grandmothers.
