Edmonton Journal - - YOU -

Makes: 12

1/4 cup (60 mL) chopped pecans 1/4 cup (60 mL) gran­u­lated sugar

1 tbsp (15 mL) salted but­ter, soft­ened

3/4 tsp (4 mL) cin­na­mon

2 cups (500 mL) all-pur­pose flour

1 tsp (5 mL) bak­ing soda

1/2 tsp (2.5 mL) salt

1 cup (250 mL) packed golden brown sugar

3/4 cup (180 mL) sour cream

1/4 cup (60 mL) canola oil

1 large egg

1 1/4 cups (310 mL) fresh or frozen diced rhubarb

1. Pre­heat oven to 350 F (175 C). To pre­pare top­ping, com­bine pecans, sugar, but­ter and cin­na­mon un­til mix­ture is crumbly; set aside. Com­bine flour, bak­ing soda and salt in a bowl. Whisk to­gether brown sugar, sour cream, oil and egg in a sep­a­rate bowl un­til blended. Add sour cream mix­ture to flour mix­ture and stir just un­til com­bined. Fold in rhubarb. Spoon bat­ter into pa­per-lined or greased muf­fin cups, fill­ing cups three-quar­ters full. Sprin­kle each with top­ping.

2. Bake for 25 min­utes or un­til a cake tester in­serted in cen­tres comes out clean. Cool muffins in pan for 10 min­utes. Re­move from pan and cool on a rack. May be frozen.

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