Rhubarb Cinnamon Muffins

Rhubarb is one of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 

when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 
the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.

Preheat oven to 350 deg. F

Whisk together:

2 cups flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt

1 1/2 cups Rhubarb finely chopped

• 
  

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:

• 1 cup sour cream
• (Milk or Yogurt may be
•  substituted for the sour cream)
• 1/4 cup melted butter
• 2 large eggs
• 1 tsp. vanilla

Mix the flour mixture

 with the egg mixture.

Fill muffin pans.

(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.

.

Topping: Mix 1/4 cup brown sugar

 with 1 tsp cinnamon.

 Sprinkle over muffins.

 

Bake 400 deg. for 18-20 minutes.

Enjoy!!

For my other blog on Rhubarb Muffins, 

 made with Almond Milk, click here

Thanks for visiting my blog. xo