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Tangy Rhubarb Muffins with Sour Cream Delight

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Ingredients

Adjust Servings:
1/2 cup brown sugar, packed
1/4 cup butter
1 cup sour cream
2 eggs, beaten
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, chopped
1 tablespoon sugar

Nutritional information

182.3
Calories
77 g
Calories From Fat
8.6 g
Total Fat
4.9 g
Saturated Fat
51.1 mg
Cholesterol
143.1 mg
Sodium
23.4 g
Carbs
0.8 g
Dietary Fiber
10.9 g
Sugars
3.2 g
Protein
73 g
Serving Size

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Tangy Rhubarb Muffins with Sour Cream Delight

Features:
    Cuisine:

    Great recipe. I converted to GF with a cup for cup flour and oat flour mix and it worked very well.

    • 60 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Jeffrey Macdonald

    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

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