phantom muffins

it's been a good long while since a good eats post has appeared here.  i took yesterday off for liam's vaccinations, so we decided to make some muffins too.  phantom rhubarb muffins.  this recipe is by far the husband's favourite!  mine too.  i harvested a bunch of our rhubarb at the end of last summer and it seems like the bag is endless.  i keep using it and it just doesn't seem to disappear.  it's kind of nice though ... get a small taste of summer fruit in the dead of winter.  liam was a great muffin helper too.  he got the bowl for some mixing and decided that was pretty hard work.  so hard that he put his head down on the floor.  a pretty good indication of nap time.   he got up later and we had us some snuggle time.  then went downstairs to make a couple of these freshly baked, still warm, delicious muffins disappear.  no wonder they're called phantom muffins.

recipe {from the best of bridge}

what do you mean they're gone? ~ again?

for muffins:

1/2 cup fat-free sour cream

1/4 cup vegetable oil

1 large egg

1 1/3 cup flour

1 cup diced rhubarb (we like our chunky)

2/3 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

for topping:

1/4 cup brown sugar

1/4 chopped pecans

1/2 tsp cinnamon

2 tsp melted butter

to make muffins:

~ blend sour cream, oil and egg, set aside

~ in another bowl, stir remaining muffin ingredients together

~ combine with sour cream mixture, mix until just moistened

~ fill 12 large muffin cups 2/3 full

~ combine all topping ingredients and spoon onto each muffin

~ bake at 350º F for 25-30 minutes
~ enjoy with your little man

happy friday, happy weekend!