Danielle Lapointes Calgary Stampede Rhubarb Muffins Recipes

RHUBARB MUFFINS

Rhubarb Muffins image

Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!

Provided by Food Network Kitchen

Time 1h20m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

1/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Nonstick cooking spray, for greasing the pan
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon grated lemon zest plus the juice of 1/2 lemon
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup whole milk
3 stalks rhubarb (about 6 3/4 ounces), cut into 1/2-inch pieces (about 1 cup)

Steps:

Preheat the oven to 375 degrees F.
For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

DANIELLE LAPOINTE'S CALGARY STAMPEDE RHUBARB MUFFINS

Danielle Lapointe's Calgary Stampede Rhubarb Muffins image

Rhubarb is in season just as stampede takes over the city! Everyone loves my homestyle batter, it rises into sweet and sour muffns, full of country flavor! YaHOO! Note: You can sub regular apple sauce for the strawberry kind. I use one kid snack size cup.

Provided by Danielle LaPointe

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups brown sugar, packed
1 egg
1/2 cup canola oil
2 teaspoons vanilla
1 cup whole milk
1 cup chopped fresh rhubarb
1/2 cup strawberry applesauce
1/2 cup sweeten flaked coconut
1/2 cup baby carrots, grated
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/4 cup flour
1/4 cup margarine

Steps:

Pre-heat oven to 350°F Mix all wet ingredients.
Sift dry ingredients and mix into wet to make batter.
Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.
Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
Bake at 350F for 20-22 minutes If your oven is not very hot, try making these at 375 F to get the nice round tops.

Nutrition Facts : Calories 416.4, Fat 13.3, SaturatedFat 2.6, Cholesterol 17.5, Sodium 393.9, Carbohydrate 70.8, Fiber 1.5, Sugar 47.3, Protein 4.4

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