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    Rhubarb: Cinnamon Rhubarb Muffins

    Source of Recipe

    www.amethysts-recipes.com

    List of Ingredients

    1/2 cup firmly packed brown sugar
    1/4 cup butter or margarine, softened
    1 8-ounce carton sour cream
    2 eggs, lightly beaten
    1-1/2 cups self-rising flour
    1/2 teaspoon ground cinnamon
    1-1/2 cups sliced frozen rhubarb
    1 tablespoon sugar
    1/2 teaspoon ground cinnamon

    Recipe

    Preheat oven to 375�F.� Spray 18 muffin cups with non-stick vegetable spray. In a large mixing bowl, cream brown sugar and butter until light and fluffy.� Add sour cream and eggs, beating until well mixed.

    In a medium bowl, stir together flour and cinnamon.� Stir flour mixture into creamed mixture until just moistened.� Gently stir in rhubarb.� Spoon into prepared muffin cups. In a small bowl, combine sugar and cinnamon.� Sprinkle 1/4 teaspoon of the mixture over each muffin. Bake 25 to 30 minutes or until lightly browned.� Let stand for 5 minutes; remove from muffin cups.

 

 

 


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