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 OATMEAL MUFFINS
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
- Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
- Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
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 MUFFINS
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
Time 35m
Yield 12
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, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
- Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I used my fingers and "pinch" the ingredients together until it resembles coarse crumbs. If the butter gets to warm it will not crumble. Refrigerate before crumbling it gets too soft.
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- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
- Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats and the next six ingredients (through salt). Make a well in center of flour mixture.
- In a medium bowl combine the next four ingredients (through vanilla). Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
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