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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.