50+ Friends Club Cookbook
Breads, Biscuits & Scones
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Rubarb Muffins
From the Kitchen of:
Pepper
1/4
Cup
Butter, softened
1 1/2
Cups
Flour
1/2
Cup
Brown sugar
3/4
Tsp.
Baking soda
1
Cup
Sour cream
1/2
Tsp.
Cinnamon
2
Eggs
1 1/2
Cups
Fresh or frozen (thawed) rubarb
1
Tbsp.
Sugar, mixed with 1/2 tsp. cinnamon
In a large bowl, combine butter and sugar. Beat at medium speed for 2 minutes - scraping bowl.
Add sour cream and eggs - beat and scraping bowl for 2 minutes.
In another bowl, combine flour, soda and 1/2 tsp. cinnamon.
By hand, stir flour mixture into sour cream mixture until moist.
Fold in rubarb.
Spoon in muffin pans til 2/3 full.
Sprinkle with cinnamon sugar mixture.
Bake at 350° for 25 to 30 minutes.
Cool 10 minutes - then remove from pans.
YIELD: 1 1/2 dozen