Phantom Spring Rhubarb Muffins

This recipe, believe it or not, is from my cookbook and, since it is almost Spring, I thought you might like to try these. Be prepared- they do not last long. Maybe that is why they are called phantom. Hmmm.

• 1/2 cup sour cream
• 1/4 cup Crisco oil
• 1 large egg
• 1 1/3 cup flour
• 1 cup diced rhubarb
• 2/3 cup packed brown sugar
• 1/2 tsp. baking soda
• pinch of salt

Preheat oven to 350 degrees. Blend together the sour cream, oil and egg. Set aside. Mix only until just blended. Spray muffin tin with Pam or like non-stick spray. Use a large 12 cup muffin tin and fill 2/3 full.

Topping

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

Combine the ingredients well and spoon on top of each muffin. Bake these for about 30 minutes.