Blueberry Rhubarb Muffins Food

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.

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

RHUBARB OATMEAL MUFFINS

Steps:

• In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

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 WALNUT MUFFINS

Steps:

• Preheat oven 325 degrees F.
• Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

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 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.