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Ingredients
| fat free sour cream: 1/2 cup |
| vegetable oil: 1/4 cup |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 1 1/3 cups |
| light brown sugar (packed): 2/3 cup |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| rhubarb (chopped): 1 cup (diced) |
| light brown sugar (packed): 1/4 cup |
| pecans: 1/4 cup (chopped) |
| ground cinnamon: 1/2 tsp |
| salted butter: 2 tsp (melted) |
Phantom Rhubarb Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Muffins: Combine sour cream, oil, egg. Mix well.
- In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
- Combine the wet and dry ingredients, incorporating until just blended.
- Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
- Bake at 350 for 25 - 30 minutes.