Phantom Rhubarb Muffins Recipes

PHANTOM RHUBARB MUFFINS

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.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

PHANTOM RHUBARB MUFFINS #2

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!