rhubarb muffins
1 cup fat free sour cream or plain yogurt
1/2 cup vegetable oil
2 large eggs
2 2/3 cups flour
2 cups diced rhubarb
1 1/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
brown sugar cinnamon topping
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
1 tsp cinnamon
4 tsp melted butter
muffins: blend together sour cream, oil, and eggs. set aside. in another bowl, stir remaining ingredients together and combine with sour cream mixture. mix just until moistened. fill muffin tins 2/3 full
topping: combine all ingredients and spoon onto each muffin. bake at 350 for 25-30 minutes.
*or make in 8x8 cake pan for rhubarb cake
2 comments:
Oh so YUM! Could I use that rhubarb you gave us last night in these?
you need to use raw chopped rhubarb from a stalk of rhubarb. the stewed rhubarb has been cooked and sugar added.
Post a Comment