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
Ingredients
12 serv.Step-by-step instructions
- 1
Muffins: Combine sour cream, oil, egg. Mix well.
- 2
In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
- 3
Combine the wet and dry ingredients, incorporating until just blended.
- 4
Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
- 5
Bake at 350 for 25 - 30 minutes.
Source: food.com
Original recipe ↗
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