Honey Rhubarb Muffins Food

HONEY-RHUBARB MUFFINS

Steps:

• For topping, in a small bowl, cut butter into granulated sugar until mixture resembles coarse crumbs; set aside.
• For muffins, line muffin cups with paper bake cups; set aside. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
• In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy). Gently fold in the chopped rhubarb and the chopped nuts.
• Fill muffin cups 2/3 full with batter. Sprinkle with topping. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool with Whipped Honey Butter. Makes about 21 muffins.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HONEY RHUBARB BROWN BETTY

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter a 8-inch square baking dish.
• Add rhubarb, sugar, cinnamon, salt, and water to the baking dish and stir gently with a spoon to combine.
• In a small bowl, whisk together the butter and honey. Stir in the bread cubes, then spoon bread cube mixture over the top of the rhubarb mixture.
• Bake for 30 minutes, or until the topping begins to turn golden brown.
• Cool for at least 10 minutes on a wire rack and serve with vanilla ice cream or whipped cream.

RHUBARB MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners or spray with nonstick cooking spray.
• Add the applesauce, eggs, maple syrup, and almond milk to a large bowl and whisk everything together.
• Add all of the dry ingredients and mix again.
• Finally, add melted coconut oil and mix one last time.
• Evenly spoon batter between 12 muffins in your tin, filling them about 2/3 of the way full.*
• Bake at 350ºF for 16-18 minutes or until a toothpick comes out clean.
• Let cool for at least 10 minutes before removing from muffin tin to continue cooling on a cooling rack.

HONEY, RHUBARB, AND STRAWBERRY BREAD

Steps:

• Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
• In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
• Transfer the batter in the prepared loaf pan and smooth out the top. If desired, slice additional strawberries and set them over the top of the cake for a pretty presentation.
• Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean. IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum paper to stop the browning but finish baking the bread through.
• Set the loaf pan on a wire rack to let the bread cool completely to room temperature.
• STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
• SERVING: Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a rhubarb and strawberry compote.

HONEY-RHUBARB MUFFINS

Steps:

• For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
• For Muffins: Line muffin cups with paper bake cups.
• Set aside.
• In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
• In another bowl, stir together the flour, baking soda and salt.
• Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
• Gently fold in the chopped rhubarb and the chopped nuts.
• Fill muffin cups 2/3 full.
• Sprinkle with topping.
• Bake in a 325º oven 35 to 40 minutes or until golden.
• Remove from pans.
• Serve warm or cool with Whipped Honey Butter.
• Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
• Gradually add honey, beating with an electric mixer on high speed until fluffy.
• Store, covered, in refrigerator.
• Let butter spread stand at room temperature for about 1 hour before serving.

RHUBARB MUFFINS

Steps:

• In large bowl mix brown sugar, oil, egg, and vanilla.
• Add buttermilk, rhubarb and nuts, stirring completely.
• In separate bowl mix remaining ingredients. Stir until moistened.
• Topping:.
• Combine and mix until crumbly and sprinkle over muffin dough. Press inches.
• Bake at 400 for twenty minutes.