Phantom Rhubarb Muffins - cooking recipe

Ingredients

Rhubarb Muffins
1/2 cup fat free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rhubarb, diced
Brown Sugar Topping
1/4 cup brown sugar
1/4 cup pecans, chopped
1/2 teaspoon cinnamon
2 teaspoons butter, melted

Preparation

Muffins: Combine sour cream, oil, egg. Mix well.
In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
Combine the wet and dry ingredients, incorporating until just blended.
Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
Bake at 350 for 25 - 30 minutes.