RHUBARB STREUSEL MUFFINS
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.