Ingredients
-
1/2
-
1/4
-
1
-
2
-
1 1/2
-
3/4
-
1
-
1 1/2
-
1
-
-
-
-
-
-
Directions
Sour Cream Rhubarb Muffins,,Great recipe. I converted to GF with a cup for cup flour and oat flour mix and it worked very well.,I made these last week, and they were amazing… I followed the directly exactly as they were written. They were light, moist and not overly sweet.. The flavors were amazing. Thank you so much for sharing this recipe… I did use rhubarb that was in my freezer… I am making them again today!!
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Steps
|
1
Done
|
Cream Brown Sugar and Butter. |
|
2
Done
|
Add Sour Cream and Eggs, Mix Well. |
|
3
Done
|
Sift Together Flour, Baking Soda and 1/2 Teaspoon of the Cinnamon. |
|
4
Done
|
Stir Flour Mixture Into the Sour Cream Mixture Until Moistened. |
|
5
Done
|
Fold in Rhubarb. |
|
6
Done
|
Pour Into Greased Muffin Tins. |
|
7
Done
|
Mix Together Sugar and Remaining Cinnamon and Sprinkle Over Batter. |
|
8
Done
|
Bake at 375 Degrees For 25 to 30 Minutes. |
