Ingredients:
1/2 cup low-fat sour cream
1/4 cup vegetable oil
1 eggs
1 1/3 cups flour
1 cup rhubarb, diced
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon
2 teaspoons melted butter
Directions:
Mix muffin mixture together. Please in greased muffin pans. Spoon cinnamon topping on top of each muffin. Bake at 350F 25-30 minutes.
Servings: 12
Time preparation: 10 min.
Time total: 40 min.