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Rhubarb Cream Muffins Recipe

Photo by: Taste of Home

100% would make again

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Margaret Guest writes from Trenton, Ontario, "My friend Barbara gave me this recipe, and it's easy to double. The tender, golden muffins have a mild rhubarb flavor and a tasty cinnamon topping. They freeze well, too."

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8 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

1/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
3/4 cup diced fresh or frozen rhubarb
1/4 cup chopped walnuts
TOPPING:
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

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 rhubarb and walnuts.
Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutrition Facts: 1 muffin equals 287 calories, 13 g fat (7 g saturated fat), 56 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Rhubarb Cream Muffins published in Cooking for 2 Spring 2007, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas