Phantom Rhubarb Muffins

Phantom Rhubarb Muffins
'The Best of the Best and More Cookbook'

1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt

Blend together sour cream, oil and egg. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill muffin pan. (I find this is a 9 muffin recipe, so I increase the recipe by 1/4 to get 12 muffins.)

Topping

1/4 cup brown sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
2 tsp melted butter

Combine all ingredients and spoon on top of each muffin. Bake at 350F for 25-30 minutes. (I also increase this recipe by a 1/4.)

NB.  These make great desserts served warm with a scoop of ice cream.