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
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
