These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
1 hrsIngredients
Directions
In a small mixing bowl, cream butter and sugar.
Add egg and sour cream; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full.
Bake at 400℉ (200℃). for 20 to 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Yield: 1 dozen.
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