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 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 ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB ORANGE MUFFINS
Make and share this Rhubarb Orange Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Combine rhubarb, 1/4 cup of the sugar, and orange peel; let stand 5 minutes.
- Stir together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
- Combine eggs, buttermilk, and butter; add all at once to dry ingredients, stirring just until moistened.
- Gently fold in rhubarb mixture.
- Fill greased muffin pans 2/3 full.
- Bake at 375ºF for 20 to 25 minutes. Dust warm muffins with powdered sugar.
Nutrition Facts : Calories 143.8, Fat 3.1, SaturatedFat 1.7, Cholesterol 32.6, Sodium 222.5, Carbohydrate 25.7, Fiber 0.8, Sugar 10.2, Protein 3.4
ORANGE RHUBARB MUFFINS
These muffins are full of flavor with every bite and taste great served with homemade strawberry rhubarb jam or just eaten plain!
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 350°F.
- In a large bowl combine the first 6 ingredients (dry).
- Mix remaining ingredients in another bowl until blended; stir into flour mixture until just moistened.
- Spoon batter into a greased or paper-lined muffin pan.
- Bake for 25-30 minutes. Remove from pan; cool on rack.
Nutrition Facts : Calories 182.1, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 202, Carbohydrate 31, Fiber 0.9, Sugar 14.1, Protein 2.9
RHUBARB & ORANGE MUFFINS
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Paleo Refined Sugar Free Specific Carbohydrate Diet Legal
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a bowl combine almond flour, coconut flour and baking soda
- Add the honey, eggs, coconut oil, vanilla, stewed rhubarb, orange juice and zest to the dry mixture and stir until well combined
- Add in the chopped rhubarb and stir until they are evenly distributed throughout the batter
- Insert muffin liners into a muffin tray and then fill each liner with batter (I like to fill them almost to the top which makes for nice big muffins)
- Bake in the oven for 35 minutes (I normally cover the trays with tin foil after 15-20 minutes of baking to ensure the tops don't burn) Remove from the oven once a toothpick inserted in the center comes out clean
- Let cool and serve. These muffins also freeze well. Enjoy!
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 :
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