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Rhubarb Cinnamon Muffins

Butter and sour cream give this rhubarb muffin a special texture.

1/2 cup bron sugar, packed
1/4 cup butter, softened
1 cup dairy sour cream
2 eggs
1 teaspoon pur vanilla extract

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, cut into 1/4-inch pieces

1 tablespoon granulated sugar mixed with 1/2 teaspoon ground cinnamon

Preheat oven to 357 degrees F
Beat brown sugar and butter ina bowl on medium speed until creamy. Add sour cream, eggs and vanilla extrat; beat until well mixed.

In a bowl, mix flour, baking soda and cinnamon; stire mixture into creamed mixture by hand just until moistened. Stir in rhubarb. Spoon into a greased or paper-lined 12 cup muffin pan.

sprinkle tops equally with granulated sugar mixture. Bake 25-30 minutes. Let stand 5 minutes, then remove from pan. Cool on a wire rack.

Makes 12 muffins

Preparation time: 20 minutes

Serves: 12
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