- big egg - 1 piece
- light or dark brown sugar - 1/4 cup
- of granulated sugar - 3 st. spoons
- Butter - 5 Art. spoons
- sour cream - 3/4 Cups
- wheat flour - 1 cup
- flour - 1/2 cup
- baking powder - 1 1/2 teaspoons
- soda - 1/4 teaspoons
- salt - 1/4 teaspoons
- rhubarb - 1 glass
- flour - 1/4 Glass (powdering)
- Wheat flour - 1/4 Glass (sprinkle)
- of sugar - 1 st. spoon
- light or dark brown sugar - 3 st. spoons (sprinkling)
- ground cinnamon - 1/4 teaspoons (sprinkling)
- nutmeg - 1 pinch (sprinkling)
- salt - 1 pinch (sprinkling)
- melted butter - 3 items. spoons (sprinkling)
1. Preheat the oven to 190 degrees. Lubricate the muffin mold with 12 compartments. Make a sprinkle. In a small bowl, stir together the flour, sugar, ground cinnamon, nutmeg and salt. Stir with melted butter until the mixture is crumbly. Leave the powder aside. Make muffins. Cut the rhubarb into pieces 1 cm in size. 2. Melt and cool the butter. Beat the egg with sugar and brown sugar in a bowl. Beat with butter and then with sour cream. In a separate bowl, mix flour, baking powder and soda. Gradually add the flour mixture to the egg mixture and mix until a homogeneous consistency is obtained. Add rhubarb and 1/3 of the prepared powder, mix. 3. Divide the dough among the muffin form offices. Sprinkle each muffin with the remaining powder, and then, using a spoon, gently squeeze the powder in the dough. Bake for 15-20 minutes, until the tops are golden in color. 4. Allow to cool in the form for 2 minutes, then remove from the mold and cool completely.
Servings: 12