 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Lovely muffins! Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
1 egg |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 cup sour cream |
3 cups chopped fresh rhubarb or 3 cups chopped frozen rhubarb, thawed |
1/2 cup pecans |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
2. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
|
|