Cinnamon Rhubarb Muffins

http://www.finecooking.com/recipe/cinnamon-rhubarb-muffins

Ingredients

For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Preparation

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. Gently stir in the diced rhubarb. The batter will be thick.
  Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
  Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

Pear Bran Muffins

Makes 12 servings

These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the toaster or microwave before serving.

Prep time: 15 minutes
Cook time: 20 minutes

1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 teaspoons vanilla extract

Heat oven to 350 deg;F. Line a muffin tin with paper liners or lightly coat with cooking spray.

Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.

Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

Sour Cream Muffins (St. Lukes Hospital, Crosby, ND)

Ingredients:

1/2 c butter
1 1/2 c sugar
1/2 t salt
1/2 t vanilla
4 eggs, well beaten
2 c cultured sour cream
1 t soda
2 3/4 c flour

Topping:
1/4 c chopped nuts
1 1/2 t cinnamon
1/3 c sugar

Cream together butter, sugar, salt and vanilla. Add eggs and sour cream. Combine soda and flour and add. Combine topping ingredients. Fill muffin tins 1/2 full and sprinkle with topping. Bake at 375 degree's for 12 minutes.