Muffins are always a welcome treat and Rhubarb Muffins are a great way to get a little more fruit into your diet. If you are lucky enough to have rhubarb growing in your garden, here's a recipe for you.
1/2 (125 ml) cup sour cream ( you can use light sour cream or yogurt)
1/4 cup (50 ml) vegetable oil
1 large egg
1 1/3 cup (325 ml) Flour
1 cup ( 250 ml) diced Rhubarb
2/3 cup (150 ml) brown sugar
1/2 tsp (2 ml) Baking Soda
1/4 tsp (1 ml) Salt
Blend together sour cream, oil and eggs. Set aside. In another bowl, stir remaining ingredients together and combine with first mixture. Mix JUST until moistened. Fill muffin cups 2/3 full.
The Topping:
1/4 cup (50 ml) Brown Sugar
1/4 cup (50 ml) Chopped nuts
1/2 tsp (2 ml) Cinnamon
2 teaspoons(10 ml) Melted Butter
Combine and spoon on each muffin. Bake 350 for 25 to 30 mins. They are cooked when the tops are light brown and a tester or toothpick is inserted into the muffin and it comes out clean.
1/2 (125 ml) cup sour cream ( you can use light sour cream or yogurt)
1/4 cup (50 ml) vegetable oil
1 large egg
1 1/3 cup (325 ml) Flour
1 cup ( 250 ml) diced Rhubarb
2/3 cup (150 ml) brown sugar
1/2 tsp (2 ml) Baking Soda
1/4 tsp (1 ml) Salt
Blend together sour cream, oil and eggs. Set aside. In another bowl, stir remaining ingredients together and combine with first mixture. Mix JUST until moistened. Fill muffin cups 2/3 full.
The Topping:
1/4 cup (50 ml) Brown Sugar
1/4 cup (50 ml) Chopped nuts
1/2 tsp (2 ml) Cinnamon
2 teaspoons(10 ml) Melted Butter
Combine and spoon on each muffin. Bake 350 for 25 to 30 mins. They are cooked when the tops are light brown and a tester or toothpick is inserted into the muffin and it comes out clean.
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