Rhubarb muffins

The rhubarb is ready so I cultivated all of it from my garden, using some and freezing some. Came across a couple of recipes; one is from the Best of Bridge "Phantom Rhubarb Muffins" which are pictured. I just made this for the first time today (glutien and dairy free) and I have to say, probably the best I have ever had. Gail gave me a recipe for another muffin recipe and I will also be posting my favourite Rhubarb Crisp. Watch over the next week or so as I bake and try all three. Let me know which is your favourite.

Phantom Rhubarb Muffins

1 1/3 cups glutien free flour

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup dairy free sour cream

1/4 cup vegetable oil

1 large egg

1 cup chopped rhubarb (or any fresh berries or other fruit)

Pecan topping:

1/4 cup chopped pecans

1/4 cup brown sugar

2 tsp. melted margarine

1/2 tsp cinnamon

Preheat the oven to 350F.

In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended. Fill 12 muffin cups 2/3 full.

In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.

Bake for 25-30 minutes, until golden and springy to the touch.