Breakfast

Rhubarb Sour Cream Muffins is for Breakfast, Dessert.

Rhubarb Sour Cream Muffins takes 10 minutes to prepare.

Rhubarb Sour Cream Muffins takes 25 minutes to cook.

Rhubarb Sour Cream Muffins makes 1 servings.

The ingredients for Rhubarb Sour Cream Muffins are:

2 1/2 cups flour
3 teaspoons baking powder
2 teaspoons salt
3 cups chopped rhubarb

1 cup sour cream
2 eggs
2 tsp vanilla
1/2 cup oil
1/2 cup white sugar
1/2 cup brown sugar

Gently fold sour cream mixture into the large bowl of rhubarb/flour, etc. Do not over mix. Fill greased muffin cups full.

Here is how you make Rhubarb Sour Cream Muffins:

Preheat oven to 350 F Combine first 4 ingredients in a large bowl. In another bowl, beat remaining ingredients together. Gently fold sour cream mixture into the large bowl of rhubarb/flour. Do not overmix. Fill greased muffin cups. Mix some margarine, brown sugar and cinnamon together and sprinkle on top (Sorry - I don't measure this?) Bake at 350F for approx. 25 minutes or until inserted toothpick comes out clean. Remove from oven and leave in muffin tins for a few minutes to set, then remove to cool on wire racks. Serving Size: Makes 12 muffinsNumber of Servings: 1Recipe submitted by SparkPeople user BABABETTY.

The nutritional information for Rhubarb Sour Cream Muffins is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,741.9

• Total Fat: 173.6 g
• Cholesterol: 471.2 mg
• Sodium: 228,137.7 mg
• Total Carbs: 526.4 g
• Dietary Fiber: 14.8 g
• Protein: 64.0 g