Makes 12 Servings
Ingredients:
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 cup (8 ounces) reduced-fat sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups chopped rhubarb
1 tablespoon sugar
1/2 teaspoon cinnamon
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl, combine brown sugar and butter. Beat at medium speed until well-mixed (1-2 minutes).
3. Add sour cream and eggs; continue beating, scraping bowl often until well-mixed (1-2 minutes).
4. In medium bowl, stir together flour, baking soda and 1/2 teaspoon cinnamon.
5. By hand, stir flour mixture into sour cream mixture until just moistened. Fold in rhubarb. Spoon into greased muffin pans.
6. In small bowl, stir together a tablespoon of sugar and 1/2 teaspoon of cinnamon. Sprinkle onto each muffin.
7. Bake for 20-25 minutes or until lightly browned. Cool 10 minutes. Remove from pan.
Recipe from: North Dakota State University Extension Service
https://www.ag.ndsu.edu/food/recipes/grains/cinnamon-topped-rhubarb-mufins
