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Rhubarb Muffins Veg CD CBF 55mins
Makes 12 Cold Vegetarian Fruit Cakes Baked Fayre
Ingredients 125g/5oz Brown Sugar 50g/2oz Butter 240ml/8fl.oz. Sour Cream 2 eggs 175g/6oz Plain Flour 3/4 teasp Baking Powder 1/2 teasp Ground Cinnamon 150g/+5oz Fresh Rhubarb, chopped 1 tbsp Caster Sugar Extra Ground Cinnamon
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a 12 hole deep muffin tin.
2. In a large mixing bowl, cream together the brown sugar and butter until well mixed.
3. Add the sour cream and eggs and continue beating until well mixed.
4. In another mixing bowl, stir together the flour, baking powder and cinnamon then stir the flour mixture into sour cream mixture just until moistened. Do not over-mix.
5. Quickly fold in the rhubarb then spoon into the greased muffin tin.
6. In small bowl stir together the caster sugar and about 1/2 a teaspoon of ground cinnamon then sprinkle on the top of each muffin. Bake for 25 to 30 minutes or until lightly browned.
Cool for 10 minutes before removing from the tins.
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