HONEY-RHUBARB MUFFINS
Provided by Midwest Living
Yield about 21 muffins
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, cut butter into granulated sugar until mixture resembles coarse crumbs; set aside.
- For muffins, line muffin cups with paper bake cups; set aside. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
- In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy). Gently fold in the chopped rhubarb and the chopped nuts.
- Fill muffin cups 2/3 full with batter. Sprinkle with topping. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool with Whipped Honey Butter. Makes about 21 muffins.
Nutrition Facts : Calories 270 calories, Carbohydrate 35 g, Cholesterol 24 mg, Fat 14 g, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 172 mg
RHUBARB MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
- In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
- Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
HONEY-RHUBARB MUFFINS
Make and share this Honey-Rhubarb Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 55m
Yield 21 muffins
Number Of Ingredients 16
Steps:
- For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
- For Muffins: Line muffin cups with paper bake cups.
- Set aside.
- In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
- In another bowl, stir together the flour, baking soda and salt.
- Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
- Gently fold in the chopped rhubarb and the chopped nuts.
- Fill muffin cups 2/3 full.
- Sprinkle with topping.
- Bake in a 325º oven 35 to 40 minutes or until golden.
- Remove from pans.
- Serve warm or cool with Whipped Honey Butter.
- Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
- Gradually add honey, beating with an electric mixer on high speed until fluffy.
- Store, covered, in refrigerator.
- Let butter spread stand at room temperature for about 1 hour before serving.
CRUNCHY RHUBARB MUFFINS
Make and share this Crunchy Rhubarb Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 45m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- Combine sugar, oil, egg, buttermilk and vanilla.
- Mix well.
- Combine flour, salt, and soda and add to oil mixture.
- Add rhubarb and nuts.
- Full muffin pan 2/3 full.
- Combine topping and sprinkle on top of batter.
- Bake 30 minutes at 325 degrees.
Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 2, Cholesterol 15.9, Sodium 229.1, Carbohydrate 33.1, Fiber 1.4, Sugar 18.9, Protein 4.1
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
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