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