Rhubarb-Buttermilk Muffins
Ingredients:
1 1/2 cups brown sugar1/4 cup salad oil1 egg2 tsp vanilla extract1 cup buttermilk1 1/2 cups finely diced rhubarb1/2 cups pecan pieces2 1/2 cups all-purpose flour1 tsp baking powder1 tsp baking soda1/2 tsp saltTopping:1/3 cup sugar1 1/2 tsp cinnamon1 tbsp melted margarine
Procedure:
- Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
- Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
- In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
- Fill prepared muffin pan 3/4 full with batter.
- Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
- Bake in preheated oven on center shelf 15 to 20 minutes.
Comments:
These muffins are delicious!!
Cinnamon Topped Rhubarb Muffins
Ingredients:
1/2 cup brown sugar, firmly packed1/4 cup butter1 (8oz) cup sour cream2 eggs1 1/2 cups all-purpose flour3/4 tea baking soda1/2 tea cinnamon1 1/2 cups chopped rhubarb1 tbs sugar1/2 tea cinnamon
Procedure:
heat oven to 375 F. in large bowl combine brown sugar and butter. beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl. stir together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tea cinnamon, sprinkle onto each muffin. bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pans.
Banana Rhubarb Muffins
Ingredients:
2 Egg whites or 1/4 cup cholesterol free egg product2/3 c Skim milk1/4 c Vegetable oil2 c Oat flour blend1/2 c Sugar1/2 c Mashed ripe banana1 tb Baking powder1/2 ts Salt1/2 ts Nutmeg2/3 c Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Procedure:
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Orange Rhubarb Muffins
Ingredients:
2 cup flour3/4 cup sugar1 1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt3/4 cup chopped pecans1 large egg1/4 cup vegetable oil2 teaspoon grated orange peel3/4 cup orange juice1 1/4 cup rhubarb, fine chopped
Procedure:
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F for 25-30 min.
Rhubarb Muffins (or loaves)
Ingredients:
2 cups flour1 tsp baking soda1/2 tsp salt1 1/4 cups packed brown sugar1/2 cup vegetable oil1 egg1 cup buttermilk1 tsp vanilla2 cups chopped rhubarbTOPPING:1/2 cup packed brown sugar1 tbsp butter, melted1/2 tsp cinnamon
Procedure:
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
Rhubarb Muffins
Ingredients:
1/2 c. salad oil
2 c. milk
1 tsp. vanilla
2 eggs
5 c. Flour
1 1/3 c. sugar
2 T. baking powder
1 tsp. salt
4 c. thinly sliced rhubarb
Procedure:
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with cinnamon-sugar mixture. Bake at 375F for 17-23 minutes.
Rhubarb Muffins
Ingredients:
1 1/4 C. brown sugar1/2 C. oil1 egg1/2 C. milk (plus 1 tsp. vinegar2 tsp. soda1/2 tsp. salt2 1/2 C. flour2 tsp. vanilla1 1/2 C. rhubarb (cut up)Topping Mixture:1/2 tsp. cinnamon1/2 C. sugar1 T. butter or oleo
Procedure:
- Mix first 3 ingredients; add dry ingredients alternately with milk. Add vanilla and rhubarb, and stir by hand.
- Fill muffin liners 3/4 full. Top with topping mixture. Bake 20-25 minutes at 350 degrees.
Rhubarb Muffins
Ingredients:
1/2 c. salad oil2 c. milk1 tsp. vanilla2 eggs5 c. flour1 1/3 c. sugar2 T. baking powder1 tsp. salt4 c. thinly sliced rhubarb
Procedure:
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with a cinnamon-sugar mixture. Bake at 375F for 17-23 minutes.
Rhubarb Muffins
Ingredients:
2 1/2 C. flour2/3 C. brown sugar, packed3 tsp. baking powder1/2 tsp. salt1 C. milk1/4 C. oil or melted margarine1/2 tsp. vanilla1 egg, beaten2 C. finely chopped rhubarb
Procedure:
Heat oven to 400 degrees; grease or paper line 12 muffin cups. In a large bowl, combine flour, sugar, baking powder and salt. Add milk, oil, vanilla and egg. Stir just until dry ingredients are moistened. Fold in rhubarb. Divide batter between muffin cups. Sprinkle tops liberally with sugar, if desired. Bake for 20 - 25 minutes, until light golden brown.
Powdermilk Rhubarb Oatmeal Zucchini Muffins
Ingredients:
1 1/2 cups flour1 cup sugar2 teaspoons baking powder2 teaspoons (Yes, that's all. Sorry.) zucchini rind.1/2 teaspoon salt1/4 cup margarine or butter2 eggs2 tablespoons powdered milk1/2 cup water1 cup rhubarb1 cup mournful oatmeal1 tablespoon sugar2 teaspoons grated orange peel
Procedure:
Preliminaries:
Grate the zucchini rind, gratefully, since zucchini provides one --- maybe the only --- reason to be glad that the end of the season is near. (This recipe also includes an optional end-of-summer clause that gives you permission to return the rest of the zucchini to usefulness by chucking it into the compost. Just this once, though, and don't let the neighbors see.)
Next, to the shortening:
Heat to melting, then cool. Does this bring up painful memories of past loves? If so, you can take it out on the eggs. Rough them up until they're slightly beaten, but not completely cowed. At some point in the future you might be asking their friends to stand up for you. Now it's time to slowly cook the mournful oatmeal. Use the time that this takes to reflect on your life, or if you're a hard-core type-A, go ahead, chop the rhubarb while you're waiting. Chop it finely, wearing protective gear to prevent the juices from eating holes in your shirt. Finally, shyly whisk the powdered milk and water until you're able to muster a froth. Now you have what you need to get this job done.
The rest is easy. Combine flour, 1/2 cup sugar, baking powder, zucchini rind and salt in a large bowl. In a small bowl whisk together margarine,
eggs and milk. Stir liquid ingredients into the dry ingredients only until blended. Fold in rhubarb and oatmeal. Spoon into 12 muffin cups or a greased muffin pan, filling 3/4 full. Combine 1 tablespoon sugar and orange peel, sprinkle over muffin tops. Bake in a preheated oven at 400 F for 20-22 minutes, or until a wooden tooth pick comes out clean. Now, when all is said and done, do you?
Best served warm on the same day as baked.
Rhubarb Pecan Muffins
Ingredients:
2 cups Flour1 1/2 teaspoons Baking powder1 teaspoon Salt1 large Egg2 teaspoons Orange peel -- grated1 1/4 cups Rhubarb (fresh) -- finely chopped3/4 cup Sugar1/2 teaspoon Baking soda3/4 cup Pecans -- chopped1/4 cup Vegetable oil3/4 cup Orange juice
Procedure:
- Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb.
- Pour into 12 greased muffin tins. Bake at 350 degrees for 25-30 minutes.
Rhubarb-Streusel Muffins
Ingredients:
Filling:1 1/2 Cup chopped rhubarb1/3 Cup water1 T. lemon juice1/2 Cup sugar1 1/2 T. cornstarchMuffin Mix:2 Cup flour1 T. baking powder1/2 t. salt1/2 Cup sugar1 egg, beaten1 Cup buttermilk1/3 Cup melted shorteningStreusel topping:1/2 Cup sugar1/3 Cup flour1/4 Cup butter
Procedure:
- Combine the filling ingredients in sauce pan. Cook over low heat stirring until thickened. Set the above aside.
- Mix muffin dry ingredients and muffin wet ingredients separately, then combine.
- Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping.
- Bake at 400 degrees F. for 20 minutes.
- This recipe was provided by the The Brittany Bed & Breakfast.
Rosy Rhubarb Swirls
Ingredients:
1 c. sugar1/2 c. cranberry juice co*cktail1/4 c. water2 c. rhubarb, cut in 1/2-inch pieces2 c. biscuit mix2 Tbsp. sugar1/2 tsp. nutmeg1 Tbsp. oil1/2 c. milk2 Tbsp. butter2 c. cut rhubarb6 Tbsp. sugar
Procedure:
Combine sugar, cranberry juice co*cktail and water. Bring to boil and boil 1 minute. Put 2 cups rhubarb in a greased dripper pan. Combine biscuit mix, sugar and nutmeg. Add oil and milk to make soft dough. Roll into 9 or 10-inch square. Spread with butter and sprinkle with 2 cups cut rhubarb and 4 tablespoons sugar. Roll as jelly roll, seal and cut into 9 or 10 slices. Place slices over rhubarb in pan. Pour cranberry syrup over all. Sprinkle with 2 tablespoons sugar. Bake in hot oven (425 degrees) for 25 to 30 minutes. Serve warm with cream or ice cream.
Sticky Rhubarb Muffins
Ingredients:
4 T Butter6 T Dark brown sugar1 c Rhubarb; cut in small diceDough:4 T Butter, softened1/4 c Sugar1 Egg1 1/2 c All-purpose flour1 ts Baking powder1/2 ts Baking soda1/4 ts Salt1/2 ts Nutmeg1/2 c MilkGrated rind of 1 orange
Procedure:
Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups.
Cream the softened butter and the sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk. Do not over mix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups. Bake in a preheated 350 F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm, with glaze topside.
