Phantom Rhubarb Muffins 2 Recipes
PHANTOM RHUBARB MUFFINS
I sometimes make these as part of a brunch. As we have friends who grow rhuarb, I usually have quite the stash to make up this muffins during the winter months. I got the recipe from the Best of Bridge series
Provided by Abby Girl
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 193.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 20.3, Sodium 126.2, Carbohydrate 29.4, Fiber 0.8, Sugar 17.2, Protein 2.8
PHANTOM RHUBARB MUFFINS #2
Make and share this Phantom Rhubarb Muffins #2 recipe from Food.com.
Provided by SoupCookie
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
- Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
- Topping:.
- Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!
Nutrition Facts : Calories 139.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 1, Sodium 105.9, Carbohydrate 30.9, Fiber 0.9, Sugar 17.1, Protein 2.6
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