Sour Cream Rhubarb Muffins

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READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream brown sugar and butter.
  2. Add sour cream and eggs, mix well.
  3. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
  4. Stir flour mixture into the sour cream mixture until moistened.
  5. Fold in rhubarb.
  6. Pour into greased muffin tins.
  7. Mix together sugar and remaining cinnamon and sprinkle over batter.
  8. Bake at 375 degrees for 25 to 30 minutes.

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