OLD FASHIONED RHUBARB MUFFINS
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
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
AUNT NORMA'S RHUBARB MUFFINS
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
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
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
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!
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
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
RHUBARB MUFFINS
Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
- Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.
Nutrition Facts : Calories 201 g, Fat 5 g, Protein 3 g
RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
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.
Nutrition Facts :
SOUR CREAM RHUBARB MUFFINS
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
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
RHUBARB MUFFINS OR LOAVES
Whatever form this quick bread is baked in, it's the highlight of any breakfast or coffee break. Yields 18 muffins or 2 loaves.
Provided by Boyz 5
Categories Quick Breads
Time 35m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine flour, baking soda and salt.
- In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
- Stir into dry ingredients along with rhubarb just until flour is incorporated.
- Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
- TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
- Bake in 350 degrees F.
- oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
- Let cool in pans for 10 minutes before removing to let cool completely.
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