RHUBARB MUFFINS USING FROZEN RHUBARB RECIPES
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
BROWN SUGAR RHUBARB MUFFINS RECIPE: HOW TO MAKE IT
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 268 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 35g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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