CINNAMON RHUBARB MUFFINS

1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1 (8 ounce) carton (1 cup) lsour cream (regular or light)
2 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon, divided use
1 1/2 cups sliced (1/4-inch) fresh or frozen rhubarb
1 tablespoon white granulated sugar (for topping)

Heat oven to 375 degrees F.

In large mixer bowl combine brown sugar and butter. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add sour cream and eggs; continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

In medium bowl stir together flour, baking soda and 1/2 teaspoon cinnamon. By hand, stir flour mixture into sour cream mixture until moistened. Gently stir in rhubarb. Spoon into greased muffin pan.

In small bowl stir together 1 tablespoon sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle about 1/4 teaspoon mixture on top of each muffin.

Bake for 25 to 30 minutes or until lightly browned. Cool 10 minutes; remove from pan.

Makes 18 muffins
From: Recipelink.com
Source: Recipe booklet: Friends and Family Summer Favorites, Land O Lakes Recipe Collection, Vol. 1 #1, 1992