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Cinnamon Rhubarb Muffins

1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes Butter, softened
1 cup sour cream
2 Land O Lakes Eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces*
1 tablespoon sugar
1/2 teaspoon ground cinnamon


Heat oven to 375F. 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.

Source: www.landolakes.com