Rhubarb Cardamom Lime Muffins Food

RHUBARB CARDAMOM LIME MUFFINS

Steps:

• Preheat the oven to 400° just before baking.
• A: For the Rhubarb Mixture: In a mixing bowl, combine the rhubarb, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate for at least 30 minutes. Mixture should appear very juicy when maceration is complete.
• B: For the Streusel Topping: In a small mixing bowl, add the dry ingredients, then cut in the butter until mixture is evenly crumbly. Set aside.
• C: For the Batter: In a large mixing bowl, sift the flour, baking powder, baking soda, and salt, and then add sugar. Whisk thoroughly to distribute the chemical leaveners. Reserve for a moment.
• In a different small bowl, whisk the egg briefly, and then whisk in the melted butter (or vegetable oil), yogurt, and milk.
• Pour the liquid ingredients and the rhubarb mixture over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
• Lightly spray a traditional 12-unit muffin pan with vegetable spray. Divide the batter among the cups, letting the batter mound naturally. The cups should be nearly full.
• Sprinkle the streusel topping on top of each muffin and then press it down lightly into the batter (so that it doesn't fall off during baking).
• Bake immediately at 400° for about 15-20 minutes or longer if needed, until a toothpick inserted into the center of a muffin comes out clean (mine were ready at 15 min).

RHUBARB LEMON MUFFINS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CARROT CARDAMOM MUFFINS

Steps:

• Combine dry ingredients in mixing bowl. Beat egg; add to mixture along with vanilla, milk, applesauce, pineapple and honey.
• Combine all ingredients just until moist.
• Fold in the carrots and raisins.
• Bake at 400 for 15 to 18 minutes.
• *note 1-2 TBS sugar can also be added to mixture for a sweet punch, but it is not needed.

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.

KEY LIME MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• Line a muffin pan with paper cups.
• In a large bowl, mix the flour, cornmeal, baking powder, baking soda and salt.
• In another bowl, combine the butter, sugar, lime zest, eggs and milk.
• Add to the dry ingredients and beat until blended.
• Fill the muffin tins thre-quarters full.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in a muffin comes out clean.
• Remove the muffins from the pan and set aside for about two minutes.
• While still hot, dip the top of each muffin in the lime juice, then dip them in sugar.
• Place the muffins sugar-side up on a rack.
• As they cool, the sugar will form a crunchy topping.