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!
Ingredients
1/2 c. sour cream AND 1/4 c. canola oil AND 1 egg
2/3 c. EACH flour AND whole wheat flour
1 c. rhubarb – small dice
1/2 c. brown sugar
1/2 t. baking soda AND 1/4 t. salt
Topping
2 T. EACH brown sugar AND finely chopped pecans
1 t. cinnamon
Instructions
Preheat oven to 350 and grease a 12 cup muffin tin. In a small bowl, whisk together the sour cream, oil and egg. In a large bowl stir together the next 6 ingredients and then add in the first mixture, stirring well to combine.
In a separate small bowl mix together the topping ingredients. Fill each muffin tin about 2/3 full, sprinkle on some topping and bake for about 20 minutes, until the tops spring back to a light touch.
- Category: Muffins, Raspberry
