Rhubarb Muffins
Description
More rhubarb! – my zucchini is late so this has been my ingredient of choice lately. This is adapted from Grand Slam by the Best of Bridge – enjoy! **updated recipe below – I just increased all to 1.5 X so that the muffins baked up into beautiful full domes instead of smallish bites**
Ingredients
3/4 c. (180 g) sour cream AND 1/2 c. canola oil AND 2 eggs
2 c. (250 g) flour – you could also choose to use half regular flour and half whole wheat
3/4 c. (150 g) brown sugar
1 t. baking soda AND 1/2 t. salt
1 1/2 c. fresh rhubarb – small dice
Topping
2 T. EACH brown sugar AND finely chopped pecans
1 t. cinnamon
Instructions
Preheat the oven to 350 and lightly spray a 12-cup muffin tin. In a small bowl, whisk together the sour cream, oil and eggs. In a large bowl stir together the flour, brown sugar, baking soda and salt and then add in the rhubarb, tossing well to coat. Add the wet mix to the dry, using a sturdy spatula to stir well to combine – the batter will be thick. In a separate small bowl mix together the topping ingredients.
Evenly fill each muffin tin, sprinkle on some topping (using your fingers is easiest here) and bake for about 22 minutes, until the tops spring back to a light touch and the middles have reached 200 degrees. Allow them to rest for several minutes before popping out onto a rack to cool completely.
- Category: Muffins, Raspberry
