RHUBARB MUFFIN RECIPES
RHUBARB MUFFINS RECIPE | ALLRECIPES
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
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 muffins
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, CarbohydrateContent 31 g, CholesterolContent 22.9 mg, FatContent 6.6 g, FiberContent 0.8 g, ProteinContent 3 g, SaturatedFatContent 2.3 g, SodiumContent 137.7 mg, SugarContent 19.4 g
AUNT NORMA'S RHUBARB MUFFINS | ALLRECIPES
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
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 dozen muffins
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, CarbohydrateContent 21.5 g, CholesterolContent 9.4 mg, FatContent 7.1 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 1.2 g, SodiumContent 141 mg, SugarContent 10.8 g
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