Sour Cream Rhubarb Muffins

Recipe by Charlotte J
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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