Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a Mother’s Day brunch. Sour cream gives them an extra-tender crumb. Add 1/2 teaspoon grated fresh ginger or lemon peel for a flavor twist.

3/4 cups all-purpose flour 2/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8-oz.) container sour cream, room temperature 3 tablespoons orange juice 2 teaspoons grated orange peel 2 eggs, lightly beaten, room temperature 5 tablespoons unsalted butter, melted, cooled 1 cup diced fresh rhubarb (1/2 inch)

tablespoons sparkling sugar 1. Heat oven to 400°F. Line 12 muffin cups with paper liners or spray with cooking spray. Whisk flour, sugar, baking powder, baking soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended. Whisk in eggs until well-combined. Whisk in butter.

Make well in center of flour mixture. Pour in sour cream mixture; fold into flour mixture. When about halfway combined, add rhubarb; fold just until no traces of flour remain. Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops spring back when gently pressed and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

muffins PER MUFFIN: 170 calories, 4.5 g total fat (2.5 g saturated fat), 3.5 g protein, 28.5 g carbohydrate, 50 mg cholesterol, 160 mg sodium, .5 g fiber