Rhubarb Berry Yogurt Muffins Recipes

RHUBARB BERRY YOGURT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.
• Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.
• In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined.
• Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don't over mix.
• Fold shredded rhubarb and berries in batter just until combined.
• Spoon batter into prepared muffin pan about 3/4 full.
• Sprinkle top with additional brown sugar and cinnamon.
• Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
• Place on wire rack to cool.

EASY RHUBARB MUFFINS

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.

RHUBARB MUFFINS

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.

RHUBARB BLUEBERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.