Cinnamon-Rhubarb Muffins

Name: Cinnamon-Rhubarb Muffins
Ingredients: 9 oz. (2 cups) all-purpose flour; 3/4 cup granulated sugar; 2-1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 cup sour cream; 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly; 2 large eggs; 1 tsp. pure vanilla extract; 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.); 3 Tbs. granulated sugar; 1/2 tsp. ground cinnamon

Cinnamon-Rhubarb Muffins was pinched from <a href="http://www.finecooking.com/recipes/cinnamon-rhubarb-muffins.aspx" target="_blank">www.finecooking.com.</a>

"These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them...."

INGREDIENTS

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9 oz. (2 cups) all-purpose flour

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3/4 cup granulated sugar

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2-1/2 tsp. baking powder

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1 tsp. ground cinnamon

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1/2 tsp. baking soda

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1/2 tsp. kosher salt

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1 cup sour cream

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4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly

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2 large eggs

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1 tsp. pure vanilla extract

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1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

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3 Tbs. granulated sugar

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1/2 tsp. ground cinnamon

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