Blueberry Rhubarb Muffin Food

BLUEBERRY RHUBARB MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, stir together flours, oat bran, baking powder, baking soda and cinnamon.
• In a medium mixing bowl, mix together milk, eggs, sugar, oil and vanilla.
• Add the "wet" ingredients to the "dry" ingredients until combined.
• Fold in rhubarb and frozen blueberries.
• Lightly mist muffin tins with vegetable oil spray. Fill muffin tins with muffin batter until ⅔'rds full. Bake for 20 minutes. Remove from oven. Allow to sit in muffin tin for a few minutes before removing muffins from the tin.
• To make these muffins snack-sized, use mini muffin tins. Adjust baking time to be ~13 minutes. Yield for this recipe will 48 if using mini-muffin tins.

RHUBARB BLUEBERRY MUFFINS

Steps:

• In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
• Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

RHUBARB-BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Reserve about 3 tablespoons each rhubarb and berries, then stir the rest into mixture. Create a well in center of mixture; add eggs and whisk. Whisk in milk, butter, and vanilla.
• Divide batter evenly among muffin cups, about 1/3 cup each (they will be very full). Press a few pieces of reserved fruit into top of each, then sprinkle with sugar. Bake until tops spring back when lightly touched, 25 to 30 minutes. Let cool 5 minutes in tin, then remove muffins and transfer to a wire rack; let cool completely, about 30 minutes.