Rhubarb Cream Muffins

Rhubarb Cream Muffins

1/2 cup butter, softened

1 1/2 cup packed brown sugar

2 egg

2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 1/2 cup diced fresh or frozen rhubarb

1/2 cup chopped walnuts

TOPPING:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 8 jumbo muffins

Note: I added 1/2 cup chocolate chips instead of the nuts (hubby is slightly allergic to nuts), and didn't put the topping on (how much sugar do you need in the morning).