Rhubarb Cream Muffins

By á-47

Ingredients

• TOPING:
• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup flour
• 1/2 tea. baking powder
• 1/2 tea. baking soda
• 1/4 tea. salt
• 1/2 cup sour cream
• 3/4 cup diced fresh or frozen* rhubarb
• 1/4 cup chopped walnuts
• 1/4 cup sugar
• 1/2 tea. cinnamon
• 1 Tbsp. cold butter
• if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Preparation

Step 1

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well.

Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream. Fold in rhbarb and walnuts.

Fill paper-lined muffin cups 3/4 full. For the topping, combine sugar and cinnamon in a bowl; cut in the butter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Serve warm.