Rhubarb Sour Cream Muffins
Prep time
Cook time
Total time
Recipe type: Muffins
Serves: 24
  • 4 cups finely chopped rhubarb
  • 1 cup sugar
  • ½ cup canola or olive oil
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 ounces sour cream
  • 2 cups whole wheat flour
  • 2 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350 degrees and line place liners in pans for 24 muffins.
  2. Mix together the rhubarb, sugar, oil, vanilla, eggs, and sour cream in a large bowl. Add the flours, baking powder, salt and cinnamon and stir together.
  3. Portion into 24 muffins using an ice cream scoop and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Let cool in pans and then remove muffins. Store in a covered container or place in storage bags and freeze.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/06/rhubarb-recipe-roundup-rhubarb-sour-cream-muffins/