Cinnamon Rhubarb Muffins

• 1/2 cup firmly packed brown sugar
• 1/4 cup Land O Lakes Butter, softened
• 1 cup sour cream
• 2 Land O Lakes Eggs
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 stalks (1 1/2 cups) fresh rhubarb, sliced into 1/4-inch pieces*
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

1. Heat oven to 375F.
2. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
3. Combine brown sugar and butter in bowl.
4. Beat at medium speed until mixture is creamy.
5. Add sour cream and eggs; continue beating until well mixed.
6. Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl.
7. Stir flour mixture into sour cream mixture just until moistened.
8. Gently stir in rhubarb.
9. Divide batter evenly among prepared muffin pan cups.
10. Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl.
11. Sprinkle about 1/4 teaspoon mixture on top of each muffin.
12. Bake 25-30 minutes or until lightly browned.
13. Let stand 5 minutes in pan; remove to cooling rack.
14. *Substitute frozen rhubarb, thawed, well-drained.

brown sugar, butter, sour cream, eggs, flour, baking soda, ground cinnamon, stalks, sugar, ground cinnamon

Taken from www.landolakes.com/recipe/2070/cinnamon-rhubarb-muffins (may not work)