Bed and Breakfast Center RecipeEmail page to a friend
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
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
Mt. Baker Lodging, Inc. (accommodations)|
Glacier, Washington, United States
|WASHINGTON STATE: Conveniently located just 2-hours north of Seattle, and 1.5-hours south of Vancouver, B.C., Mt. Baker Lodging is a delightful alternative to the traditional Mt. Baker area bed and... [more]|