… tender and moist for days!
Prep Time
20 minutesBake Time
20-22 minutesYield
12Rating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...… 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. |
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