2 cups ROGERS No Additive or All Purpose Flour, 500 mL
3/4 cup brown sugar, 180 mL
2 1/2 tsp. baking powder, 12 mL
1 1/2 tsp. cinnamon, 7 mL
1/2 tsp. baking soda, 7 mL
1/2 tsp. salt, 2 mL
1 cup sour cream, 250 mL*
1/2 cup margarine, melted and cooled, 125 mL
2 eggs, 2
1 tsp. vanilla, 5 mL
1 1/2 cups rhubarb, diced, 1/4 inch pieces, 375 mL
*can substitute sour cream with plain yogurt.
1 1/2 tbsp, sugar
1 1/2 cups rhubarb, diced, 1/4 inch pieces, 375 mL
… tender and moist for days!


1.Preheat Oven, 375 F (190 C) Prepare muffin tin
2.Combine all dry ingredients, and stir in rhubarb. Set aside.
3.Wisk together sour cream, cooled melted margarine, eggs and vanilla until smooth.
4.Stir sour cream mixture into dry ingredients until batter just comes together. Batter will be very thick. So not over mix.
5.Spoon batter into muffin tin, making 12 full muffin cups. Sprinkle batter tops with cinnamon sugar.
6.Bake for 20 to 22 minutes, until muffins are golden brown and are tested done.

… tender and moist for days!

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