Sour Cream Rhubarb Muffins
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INGREDIENTS
Nutrition- 1⁄2
- 1⁄4cup butter
- 1cup sour cream
- 2
- 1 1⁄2cups flour
- 3⁄4teaspoon baking soda
- 1teaspoon ground cinnamon
- 1 1⁄2
- 1tablespoon sugar
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DIRECTIONS
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
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