Cinnamon Rhubarb Muffins – Rogers Foods

Ingredients

• 2 cups ROGERS No Additive or All Purpose Flour, 500 mL
• 3/4 cup brown sugar, 180 mL
• 2 1/2 tsp. baking powder, 12 mL
• 1 1/2 tsp. cinnamon, 7 mL
• 1/2 tsp. baking soda, 7 mL
• 1/2 tsp. salt, 2 mL
• 1 cup sour cream, 250 mL*
• 1/2 cup margarine, melted and cooled, 125 mL
• 2 eggs, 2
• 1 tsp. vanilla, 5 mL
• 1 1/2 cups rhubarb, diced, 1/4 inch pieces, 375 mL
• *can substitute sour cream with plain yogurt.
• Topping
• 1 1/2 tbsp, sugar