RHUBARB STREUSEL MUFFINS

Ingredients

• ​1/4 cup chopped pecans
• 1/4 cup granulated sugar
• 1 tbsp salted butter, softened
• 3/4 tsp cinnamon
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup packed golden brown sugar
• 3/4 cup sour cream
• 1/4 cup canola oil
• 1 large egg
• 1 1/4 cups fresh or frozen diced rhubarb

Yield: Makes 12.

Directions

1. Preheat oven to 350°F.
2. To prepare topping, combine pecans, sugar, butter and cinnamon until mixture is crumbly; set aside.
3. Combine flour, baking soda and salt in a bowl.
4. Whisk together brown sugar, sour cream, oil and egg in a separate bowl until blended. Add sour cream mixture to flour mixture and stir just until combined. Fold in rhubarb.
5. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle each with topping.
6. Bake for 25 minutes or until a cake tester inserted in centres comes out clean.
7. Cool muffins in pan for 10 minutes. Remove from pan and cool on a rack. May be frozen.