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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cinnamon Topped Rhubarb Muffins Recipe

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This recipe for Cinnamon Topped Rhubarb Muffins is from The Seamans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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