Snack

Cinnamon Candy Topped Rhubarb Muffins is for Breakfast, Snack.

Cinnamon Candy Topped Rhubarb Muffins takes 15 minutes to prepare.

Cinnamon Candy Topped Rhubarb Muffins takes 25 minutes to cook.

Cinnamon Candy Topped Rhubarb Muffins makes 12 servings.

The ingredients for Cinnamon Candy Topped Rhubarb Muffins are:

1/2 C brown sugar, firmly packed
1/4 C butter
1 C sour cream
2 eggs
1.5 C all purpose flour
3/4 tsp baking soda
1/2 tsp cinnamon
1.5 C chopped rhubarb
cinnamon candies

Here is how you make Cinnamon Candy Topped Rhubarb Muffins:

Heat oven to 375 F. In large bowl combine brown sugar and butter. Beat at meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) In medium bowlstir together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. Crush cinnamon candies with mallet or food processor, sprinkle onto each muffin. Bake for 25 to 30 min or until lightly browned. Cool 10 min; remove from pans.Depending on the candies you used - they may melt weird. Mine did, the muffins were still great!Number of Servings: 12Recipe submitted by SparkPeople user MOLLYWINTERHILL.

The nutritional information for Cinnamon Candy Topped Rhubarb Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 182.3

• Total Fat: 8.7 g
• Cholesterol: 54.2 mg
• Sodium: 101.7 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 1.7 g
• Protein: 3.6 g