Sunday, April 8, 2012

Sour Cream Rhubarb Muffins

I needed a fairly quick and portable morning snack...just enough to tide over the three hungry Manns till our big Easter brunch. Here's what I came up with. Oh, and I got to use the adorable flower muffin liners I picked up at Sur La Table!  We got to Point Lobos early enough to enjoy our treat before the other families arrived.

2 C organic dark brown sugar
1/2 C butter
1 egg
2 C rhubarb stalks, chopped
3/4 C sour cream
1/4 C milk
1 t baking soda
2 C all purpose flour
1 t pure vanilla
1 t pink Himalaya salt
1 t cinnamon

Cream together 1 1/2 C brown sugar and butter. Add remaining ingredients except for the cinnamon and pour into muffin tins. Mix remaining sugar with cinnamon. Sprinkle over batter. Bake in 325°F oven for 40 minutes.

1 comment:

  1. Such a pretty picture. It looks like a blooming flower.


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