Rhubarb Crisp Muffins Food

RHUBARB CRISP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
• Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
• Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
• Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB CRISP MUFFINS

Steps:

• Mix topping and set aside.
• Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
• In a seperate bowl combine flour, baking powder and soda.
• Add flour mixture to sugar mixture alternating with the buttermilk.
• Stir just untill dry ingredients are moist.
• Fold in rhubarb.
• Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
• Sprinkle with topping.
• Bake at 375 degrees for 25-30 minutes.

RED CURRANT RHUBARB MUFFINS

Steps:

• If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
• While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
• Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
• Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.

RHUBARB CRISP

Steps:

• Mix rhubarb, sugar and flour, place in 9 x 13 pan.
• Mix remaining ingredients, sprinkle on top of rhubarb mixture.
• Bake at 375 for 45 minutes.

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.

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.