Norskapplemuffins 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.

NORWEGIAN APPLE MUFFINS

Norwegian Apple Muffins image

From The Joy of Muffins - The International Muffin Cook Book. Here's what the intro to this recipe says: Norwegian eplepai or apple pie, the inspiration for these delicious muffins, is baked full of tart apples, cinnamon, and walnuts. We added cranberries, popular throughout Scandinavia, for extra taste appeal.

Provided by lazyme

Categories Breads

Time 35m

Yield 22 muffins

Number Of Ingredients 14

Ingredients

1/2 cup brown sugar
1 1/2 cups whole wheat flour
1 cup oatmeal
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup walnuts
2 eggs, beaten
1 cup buttermilk, or
3/4 cup whole milk
3/4 cup applesauce
1/3 cup butter or 1/3 cup margarine, melted
3/4 cup cranberries (whole, canned)

Steps:

Combine brown sugar, flour, oatmeal, spices, soda, baking powder, and nuts in a large bowl.
Mix eggs, milk, applesauce, melted butter, and cranberries together.
Pour egg mixture into well in center of dry ingredients and mix quickly.
Fill muffin pans three-quarters full and bake.
Bake at 375 degrees 20 minutes.

Nutrition Facts : Calories 145.1, Fat 7.5, SaturatedFat 2.5, Cholesterol 25.6, Sodium 124.4, Carbohydrate 17.3, Fiber 1.9, Sugar 6.2, Protein 3.6

NORSK APPLE MUFFINS

Norsk Apple Muffins image

A classic Norwegian apple cake often served for afternoon coffee inspired this simple, moist and flavorful muffin. These are a real favorite around my house.

Provided by MarieRynr

Categories Quick Breads

Time 38m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup butter, softened
2 eggs
2 teaspoons grated lemons, rind of
1 medium apple, cored,peeled,finely chopped (1 cup)
1/4 cup sugar
1/4 cup sliced almonds

Steps:

Heat oven to 375°F Stir together flour, baking powder, salt and cinnamon in medium bowl.
Set aside.
Combine sugar and butter in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Stir in eggs and lemon peel.
Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Stir in flour mixture by hand just until moistened.
Gently stir in apples.
Spoon into greased or paper-lined muffin pans.
Sprinkle sugar and almonds evenly on top of each muffin.
Bake for 18 to 22 minutes or until lightly browned.
Let stand 5 minutes; remove from pans.

Nutrition Facts : Calories 196.6, Fat 7.1, SaturatedFat 3.6, Cholesterol 48.8, Sodium 190.7, Carbohydrate 30.9, Fiber 1, Sugar 18.1, Protein 3.2

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