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Rhubarb Muffins

  • ½ cup sour cream

  • ¼ cup oil

  • 1 lg egg

  • 1 1/3 cups flour

  • 1 cup diced rhubarb

  • 2/3 cup brown sugar

  • ½ tsp baking soda

  • ¼ tsp salt

Topping

  • ¼ cup chopped nuts

  • ¼ cup brown sugar

  • ½ tsp cinnamon

  • 2 tsp melted butter

In a small bowl, blend together sour cream, oil, egg and set aside
In a bowl, stir together flour, rhubarb, sugar, baking soda, salt
Stir in sour cream just until moistened
Drop by spoonfuls into greased muffin cups
Topping: Combine all ingredients, spoon a little onto each muffin
Bake at 350F for 25-30 minutes, or until firm
Makes 12 muffins

Sonja Riley