Phantom Rhubarb Muffins
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Rhubarb Muffins
- 1⁄2 cup fat free sour cream
- 1⁄4 cup vegetable oil
- 1 large egg
- 1 1⁄3 cups flour
- 2⁄3 cup brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup rhubarb, diced
-
Brown Sugar Topping
- 1⁄4 cup brown sugar
- 1⁄4 cup pecans, chopped
- 1⁄2 teaspoon cinnamon
- 2 teaspoons butter, melted
directions
- Muffins: Combine sour cream, oil, egg. Mix well.
- In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
- Combine the wet and dry ingredients, incorporating until just blended.
- Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
- Bake at 350 for 25 - 30 minutes.
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