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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Found these in a local magazine. Not tried them yet, but they sound delicious. 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 |
1/4 cup brown sugar |
1/4 cup chopped pecans |
1/2 teaspoon cinnamon |
2 teaspoons melted butter |
Directions:
1. 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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