Phantom Rhubarb Muffins 2 Food

PHANTOM RHUBARB MUFFINS

Steps:

• Muffins: Combine sour cream, oil, egg. Mix well.
• In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
• Combine the wet and dry ingredients, incorporating until just blended.
• Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
• Bake at 350 for 25 - 30 minutes.

PHANTOM RHUBARB MUFFINS #2

Steps:

• Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
• Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
• Topping:.
• Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!

AUNT NORMA'S RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

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 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.

LIGHT & MOIST RHUBARB MUFFINS

Steps:

• preheat oven to 400.
• Mix topping ingredients.
• Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
• sprinkle topping over muffins.
• Bake for 15 minutes or until a toothpick comes out clean.