RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
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.
Nutrition Facts :
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
CINNAMON-TOPPED RHUBARB MUFFINS
I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!
Provided by Taste of Home
Time 40m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.
Nutrition Facts :
RHUBARB OATMEAL MUFFINS
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
RHUBARB CRUMB MUFFINS
Make and share this Rhubarb Crumb Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
- Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
- Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
- Mix the flour, baking powder, and salt together in a small bowl; set it aside.
- Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
- Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
- Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
- Fold in the rhubarb mixture.
- Divide the batter evenly into the prepared muffin cups.
- Distribute the crumbs evenly on top of each muffin.
- Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
Nutrition Facts : Calories 275, Fat 13.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 236, Carbohydrate 34.3, Fiber 1, Sugar 17, Protein 3.9
OATMEAL RHUBARB CRUMBLE
A tasty alternative 'crumble' dish - equally good with apples, gooseberries, plums or pears.
Provided by philipallan
Time 35m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.
- Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.
- Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.
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- Line two standard muffin trays with liners (I used 6 “tulip” and 12 “standard” liners with this batch), and set aside.
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