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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 18 |
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What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 cup (8 ounces) sour cream |
3 cups chopped fresh or frozen rhubarb, thawed |
topping: |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
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