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Cinnamon muffins that have a touch of tartness and sweetness from fresh rhubarb.
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
Combine brown sugar and butter in bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Divide batter evenly among prepared muffin pan cups.
Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.
*Substitute frozen rhubarb, thawed, well-drained.
Dietary Fiber: 2g
I loved these they were different in flavor and I would make them again.
I MADE A DOUBLE BATCH OF THESE MUFFINS AND THEY DISAPPEARED LIKE MAGIC. MY HUSBAND AND GRANDCHILDREN LOVED THEM.IT IS A WONDERFUL WAY TO USE UP RHUBARB
Picked Rhubarb right from my garden for fresh flavor. Use greased pans vs paper liners for easier removal, unless waiting for muffins to be completely cool.
Took these to work with me and my coworkers loved them, even the one who said she had no idea if she liked rhubarb or not, lol. On the other hand, the kids only liked the tops...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2070
© 2015 Land O'Lakes, Inc.
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