RHUBARB CINNAMON MUFFINS RECIPES
CINNAMON RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.
Nutrition Facts : Calories 209 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CINNAMON RHUBARB MUFFINS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
- Combine brown sugar and butter in bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
- Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Divide batter evenly among prepared muffin pan cups.
- Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.
Nutrition Facts : Calories 180 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 45 milligrams, SodiumContent 135 milligrams, CarbohydrateContent 24 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 4 grams
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I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.
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Reviews 3.5
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Reviews 3.5
Total Time 50 minutes
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Reviews 5
Total Time 40 minutes
Calories per serving
- 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.
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HEALTHY RHUBARB CINNAMON MUFFINS RECIPE - FOOD.COM
I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.
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Reviews 3.5
Total Time 50 minutes
Calories 85.9 per serving
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Total Time 50 minutes
Calories 85.9 per serving
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CINNAMON RHUBARB MUFFINS RECIPE | LAND O’LAKES
Cinnamon muffins that have a touch of tartness and sweetness from fresh rhubarb.
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Reviews 4.6
Total Time 0 minutes
Category Muffin, Rhubarb, Cinnamon, Snack, Vegetable, Breakfast and Brunch
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From landolakes.com
Reviews 4.6
Total Time 0 minutes
Category Muffin, Rhubarb, Cinnamon, Snack, Vegetable, Breakfast and Brunch
Calories 180 calories per serving
- Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.
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CINNAMON RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking.
-Barbara Perry, Saginaw, Michigan
From preprod.tasteofhome.com
Total Time 30 minutes
Calories 209 calories per serving
From preprod.tasteofhome.com
Total Time 30 minutes
Calories 209 calories per serving
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.
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