Phantom Rhubarb Muffins #2

1. 1

   Muffins: Preheat oven to 350u00b0F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.

2. 2

   Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.

3. 3

   Topping:.

4. 4

   Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!

* Per serving · 4 servings · Values may vary.

No additional tips available.