"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cinnamon Topped Rhubarb Muffins Recipe

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This recipe for Cinnamon Topped Rhubarb Muffins, by , is from The Seamans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Seamans
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  

Ingredients:
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 (8oz) cup sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 tea baking soda
1/2 tea cinnamon
1 1/2 cups chopped rhubarb
1 tbs sugar
1/2 tea cinnamon
Procedure:
heat oven to 375 F. in large bowl combine brown sugar and butter. beat at meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl stir together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tea cinnamon, sprinkle onto each muffin.

Directions:
Directions:
bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pan

Number Of Servings:
Number Of Servings:
12 large or more

 

 

 

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