Rhubarb Cream Muffins Food

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OLD FASHIONED RHUBARB MUFFINS



Old Fashioned Rhubarb Muffins image

This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like.

Provided by ILuvRecipes

Categories     Quick Breads

Time 40m

Yield 12-18 muffins, 12-18 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2/3 cup sugar
3 teaspoons baking powder
1 cup milk
1/4 cup oil
1/2 teaspoon vanilla
1 egg, beaten
2 cups rhubarb, finely chopped

Steps:

  • Combine flour, sugar, and baking powder. Set aside.
  • Combine milk, oil, vanilla, and egg in a mixing bowl.
  • Add dry ingredients, and stir just until mixed.
  • Fold in rhubarb.
  • Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
  • Bake at 400 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 202.3, Fat 6, SaturatedFat 1.2, Cholesterol 18.4, Sodium 108.1, Carbohydrate 33.2, Fiber 1.1, Sugar 11.4, Protein 4.1

RHUBARB STREUSEL MUFFINS



Rhubarb Streusel Muffins image

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 37m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  • In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  • Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

BEST RHUBARB MUFFINS EVER!



Best Rhubarb Muffins Ever! image

A delicious, moist muffin with just the right amount of tang, topped with a sweet cinnamon/sugar struesel topping.

Provided by Kennybabe

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups brown sugar
1 cup 2% low-fat milk, soured by mixing it with
2 teaspoons vinegar
1/4 cup vegetable oil
2 1/2 cups flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
3 cups rhubarb, chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon melted butter

Steps:

  • Preheat oven to 400 degrees farinheit.
  • Combine flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
  • Add dry ingredients and mix throughly until dry ingredients are moistened.
  • Fold in rhubarb.
  • Spoon evenly into 12 muffin cups.
  • Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
  • Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.

Nutrition Facts : Calories 295.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 19.7, Sodium 267.2, Carbohydrate 55.6, Fiber 1.4, Sugar 34.1, Protein 4.2

SOUR CREAM RHUBARB MUFFINS



Sour Cream Rhubarb Muffins image

Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup brown sugar, packed
1/4 cup butter
1 cup sour cream
2 eggs, beaten
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, chopped
1 tablespoon sugar

Steps:

  • Cream brown sugar and butter.
  • Add sour cream and eggs, mix well.
  • Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
  • Stir flour mixture into the sour cream mixture until moistened.
  • Fold in rhubarb.
  • Pour into greased muffin tins.
  • Mix together sugar and remaining cinnamon and sprinkle over batter.
  • Bake at 375 degrees for 25 to 30 minutes.

Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2

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