Rhubarb Muffins 

 

I am always excited when the rhubarb is tall enough to start using. These muffins showcase it in a delicious way and are a nice addition to a weekend brunch.

 
 

2 cups flour
3/4 cup sugar
1/2 tsp. baking soda
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon

1/2 cup melted butter
1 cup sour cream
2 eggs
1 tsp. vanilla
1 1/2 cup rhubarb, cut in pieces

Top with:
1 1/2 tsp. sugar
1/4 tsp. cinnamon

Mix the dry ingredients together. Combine the wet ingredients together. Stir the wet into the dry. Add the rhubarb. Spoon batter into greased muffin tins, or liners and sprinkle with the sugar/cinnamon topping. Bake in a preheated 350 degree F oven for about 17 minutes.

  

   

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