Wednesday, June 01, 2011


This year we joined a CSA for the first time.  (CSA stands for Community Supported Agriculture~for about $20 a week we get to go to a local delivery spot and pickup a huge sack full of eggs, bread, cheese, fruit, and vegetables straight from the farm, all grown organically.)  Yesterday, was our first delivery, and BOY! were we excited!  It was full of delicious things, and one perplexing thing...rhubarb.  I've never been a rhubarb fan.  I've only had it in pie though, and I think it was the texture that bothered me more than the taste.   I was determined to turn our pile of rhubarb into something my family would like.  I searched online and found a recipe for rhubarb muffins. 

These are absolutely delicious...even my boys love them and had 2 apiece for breakfast this morning (and they can be pretty picky!)

Cinnamon Topped Rhubarb Muffins


1/2 cup brown sugar, firmly packed
1/4 cup butter
1 (8oz) cup sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 tea baking soda
1/2 tea cinnamon
1 1/2 cups chopped rhubarb
1 tbs sugar
1/2 tea cinnamon


Heat oven to 375 F. in large bowl combine brown sugar and butter. beat at medium 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 bowl. stir 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. in small bowl stir together 1 tbs sugar and 1/2 tea cinnamon, sprinkle onto each muffin. bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pans.

Recipe from:

No comments:

Swidget 1.0