I saw this recipe and gladly used the last little bit of rhubarb I had frozen from last year. Bring on this year's crop! These yummy muffins made me hungry for more rhubarb baking (especially my favourite rhubarb coffee cake).
2 C flour
3/4 C sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream (or plain yogurt)
8 Tblsp butter, melted and cooled
2 eggs
1 tsp vanilla
1 1/2 C rhubarb, finely chopped
3/4 C sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream (or plain yogurt)
8 Tblsp butter, melted and cooled
2 eggs
1 tsp vanilla
1 1/2 C rhubarb, finely chopped
Combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Whisk the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients until just blended - don't overmix. Fold in rhubarb. Divide among 12 muffin cups. (This is a very thick batter, and it will fill the cups) Sprinkle each muffin with cinnamon and sugar. Bake at 400` for about 20 minutes, or until they test done.
I didn't intend to take this series of photos, but it's hilarious to see the results from three quickly snapped photos while the kids were in the kitchen. If it's not obvious, they loved them.
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