Sunday, May 31, 2015

Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

No this is not a secret family recipe, one can find it anywhere on the internet.  Nothing like using ones own fresh chicken eggs and rhubarb.

1/2 cup brown sugar, packed
1/4 cup butter, softened
1 cup dairy sour cream
2 eggs
1 teaspoon pure vanilla extract

*The butter and sour cream gives this Rhubarb muffin a special texture

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, cut into 1.4 inch slices

1 tablespoon granulated sugar mixed with 1/2 teaspoon of cinnamon

Preheat the oven to 375°
Beat brown sugar and butter in a bowl on medium speed until creamy. Add sour cream, eggs and vanilla extract.  Beat until well mixed.

In a bowl, mix flour, baking soda and cinnamon; stir mixture into a creamed mixture by hand just until moistened.  Stir in rhubarb.  Spoon into a greased or paper lined muffin pan.

Sprinkle tops equally with granulated sugar mixture.  Bake 25-30 minutes.  Let stand at least 5 minutes, then remove from muffin pan.  Cool on wire rack.

Make 12 muffins

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