Cinnamon Rhubarb Muffins

2 c. flour

3/4 c. sugar

2 1/2 t. baking powder

1 t. cinnamon

1/2 t. baking soda

pinch of salt

1/2 c. sour cream

1/2 c. ricotta cheese

1 T. milk

1 stick butter, melted and cooled

2 eggs

1 1/2 c. small dice rhubarb

Cinnamon Sugar for sprinkling (1 t. cinnamon + 1/4 c. sugar)


In large bowl, combine flour, sugar, baking powder cinnamon, baking soda and salt.


In med. bowl whisk together the sour cream, ricotta, milk, butter and eggs. 


Make a well in the dry ingredients and add the wet ingredients all at once into the well.  Stir just until combined then fold in the rhubarb.


Divide the batter between 12 cup muffin tin that is treated with baking spray or lined with paper cups. Sprinkle generously with Cinnamon Sugar.  You can make your own cinnamon sugar using the amounts indicated above.  Store any extra in a sealed container or baggie in a dry location.


Bake in a preheated 400* oven for about 20 minutes, until a skewer inserted into the center removes cleanly.