CD CBF 55mins
12 Cold Vegetarian Fruit Cakes Baked Fayre
teasp Baking Powder
teasp Ground Cinnamon
Fresh Rhubarb, chopped
tbsp Caster Sugar
Preheat the oven to 190C, 375F, Gas Mark 5 and
lightly oil a 12 hole deep muffin tin.
In a large mixing bowl, cream
together the brown sugar and butter until well mixed.
Add the sour cream and eggs and
continue beating until well mixed.
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
Quickly fold in the rhubarb
then spoon into the greased muffin tin.
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 20 to 25 minutes or until lightly browned.
for 10 minutes before removing from the tins.
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