Cinnamon Rhubarb Muffins
Rhubarb adds a touch of tartness while the cinnamon and sugar topping adds sweetness to this delicious morning treat...
Muffins Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup Butter, softened
1 cup Sour Cream
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups sliced 1/4-inch fresh or frozen rhubarb
Topping Ingredients:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Directions:
Heat oven to 375°F.
Combine brown sugar and butter in large mixer bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into sour cream mixture by hand just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.
Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.
Makes 1 dozen muffins.
Nutrition Facts (1 muffin):
Calories: 180,
Fat: 8 g,
Cholesterol: 45 mg,
Sodium: 135 mg,
Carbohydrates: 24 g,
Dietary Fiber: 2 g,
Protein: 4 g.