Tuesday, May 24, 2016

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.


For my other blog on Rhubarb Muffins, 
 made with Almond Milk, click here

Thanks for visiting my blog. xo