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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My friend Barbara gave me this recipe, and it's easy to double. The tender, golden muffins have a mild rhubarb flavor and a tasty cinnamon topping. They freeze well, too. Ingredients:
1/4 cup butter, softened |
3/4 cup packed brown sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
3/4 cup diced fresh or frozen rhubarb |
1/4 cup chopped walnuts |
topping: |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts.
2. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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