Sticky Rhubarb Muffins Food

RHUBARB STREUSEL MUFFINS

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.

RHUBARB MUFFINS

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.

AUNT NORMA'S RHUBARB MUFFINS

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.

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.

NUTTY RHUBARB MUFFINS

Steps:

• In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside. , In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

RHUBARB MUFFINS

Steps:

• In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
• I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
• Stir in dry ingredients until just moistened.
• Stir in rhubarb and nuts (if using).
• Fill greased or paper-lined muffin tins two-thirds full.
• Combine final 4 ingredients and sprinkle on top of batter.
• Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
• Remove from pans and cool on wire racks.

OLD FASHIONED RHUBARB MUFFINS

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.

SPICY RHUBARB MUFFINS

Steps:

• STREUSEL TOPPING: In food processor, chop pecans finely and add flour, sugar, and butter; process until fine.
• MUFFINS: In large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy. Stir in rhubarb and nuts.
• In another bowl, stir together flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg. Gradually add to rhubarb mixture, stirring gently just to blend.
• Spoon into 24 greased muffin cups. Sprinkle some of the streusel topping over each muffin and bake at 350°F for 25 to 30 minutes or until tester inserted in centre comes out clean. Makes 24 muffins.
• If fresh rhubarb is unavailable, substitute frozen, defrosted and drained.
• Just The Best Favourite Recipes from Canada's Top Food Writers.

STICKY RHUBARB MUFFINS

Steps:

• Combine 4 tablespoons butter and brown sugar until coarsely blended.
• Add the rhubarb.
• Distribute evenly into (12) greased muffin tin.
• Cream softened butter and 1/4 cup sugar, beat in egg.
• Sift together the five dry ingredients.
• Add to the creamed mixture alternately with the milk.
• Stir in orange rind.
• Do not over mix.
• Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
• Remove from oven and let stand for five minutes, then invert to remove.
• Leaving the muffins up side down so the sticky glaze is now on top.

UPSIDE-DOWN RHUBARB MUFFINS

Steps:

• Combine rhubarb, melted butter and brown sugar in a small bowl.
• Divide amongst 12 greased muffin cups.
• Beat together butter, sugar and egg until fluffy.
• Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
• Spoon into muffin cups, on top of rhubarb mixture.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
• Serve warm.

RHUBARB MUFFINS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
• In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
• In a small bowl, blend sugar and butter and sprinkle over each muffin.
• Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

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 STICKY BUNS

Steps:

• In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. , Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.