MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Streusel Muffins
Categories: Cakes, Fruits, Nuts, Dairy
Yield: 18 servings

1/2 c Butter; softened
1 c (packed) brown sugar
1/2 c Sugar
1 lg Egg; room temperature
2 c A-P flour
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Sour cream
3 c Chopped rhubarb; thawed

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1/2 c Chopped pecans
1/4 c Packed brown sugar
1 ts Ground cinnamon
1 tb Cold butter

Set oven @ 350ºF/175ºC.

In a large bowl, cream butter and sugars until light and
fluffy, 5-7 minutes. Beat in egg. Combine flour, baking
powder, baking soda and salt; add to creamed mixture
alternately with sour cream, beating well after each
addition. Fold in rhubarb.

Fill paper-lined or greased muffin cups three-fourths
full. For topping, combine the pecans, brown sugar and
cinnamon in a small bowl; cut in butter until crumbly.
Sprinkle over batter.

Bake until a toothpick inserted in the center comes out
clean, 22-25 minutes. Cool for 5 minutes before removing
from pans to wire racks. Serve warm.

Sandra Moreside, Regina, Saskatchewan

Makes: about 1-1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Why would folks turn nice corn into grits?
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