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1/2 cup sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cups brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
Blend together sour cream, oil and egg. Set aside.
In another bowl, stir remaining ingredients together.
Combine second bowl with sour cream mixture, stirring just until moistened.
Fill 12 large muffin cups 2/3 full.
Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 tsp. cinnamon
2 tsp. melted butter
Combine ingredients and spoon on each muffin.
Bake at 350ºF for 25 to 30 minutes.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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