Cinnamon Candy Topped Rhubarb Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 C brown sugar, firmly packed1/4 C butter1 C sour cream2 eggs1.5 C all purpose flour3/4 tsp baking soda1/2 tsp cinnamon1.5 C chopped rhubarbcinnamon candies
Heat oven to 375 F.
In large bowl combine brown sugar and butter. Beat at meduim speed until well mixed (1-2 min).
Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min)
In medium bowlstir together flour baking soda and 1/2 tea cinnamon.
By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb.
Spoon into greased muffin pans.
Crush cinnamon candies with mallet or food processor, sprinkle onto each muffin.
Bake for 25 to 30 min or until lightly browned.
Cool 10 min; remove from pans.
Depending on the candies you used - they may melt weird. Mine did, the muffins were still great!
Number of Servings: 12
Recipe submitted by SparkPeople user MOLLYWINTERHILL.
In large bowl combine brown sugar and butter. Beat at meduim speed until well mixed (1-2 min).
Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min)
In medium bowlstir together flour baking soda and 1/2 tea cinnamon.
By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb.
Spoon into greased muffin pans.
Crush cinnamon candies with mallet or food processor, sprinkle onto each muffin.
Bake for 25 to 30 min or until lightly browned.
Cool 10 min; remove from pans.
Depending on the candies you used - they may melt weird. Mine did, the muffins were still great!
Number of Servings: 12
Recipe submitted by SparkPeople user MOLLYWINTERHILL.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 8.7 g
- Cholesterol: 54.2 mg
- Sodium: 101.7 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.6 g
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