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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I sometimes make these as part of a brunch. As we have friends who grow rhuarb, I usually have quite the stash to make up this muffins during the winter months. I got the recipe from the Best of Bridge series Ingredients:
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 |
1/4 cup brown sugar |
1/4 cup pecans, chopped |
1/2 teaspoon cinnamon |
2 teaspoons butter, melted |
Directions:
1. Muffins: Combine sour cream, oil, egg. Mix well.
2. In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
3. Combine the wet and dry ingredients, incorporating until just blended.
4. Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
5. Bake at 350 for 25 - 30 minutes.
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