Delicious, easy to make muffins
Pick and chop fresh rhubarb. Frozen rhubarb can also be used when fresh isn't available.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt together.
In a separate bowl, combine sour cream, eggs, butter and vanilla.
Combine wet ingredients and dry ingredients.
Mix in chopped rhubarb.
Scoop batter into muffin tins and top with a sprinkling of cinnamon and sugar.
Bake in a preheated 400° oven for 15 minutes.
Perfect for breakfast, brunch or a midday snack.