Rhubarb Cardamom Lime Muffins Recipes

Steps:

• Preheat the oven to 400° just before baking.
• A: For the Rhubarb Mixture: In a mixing bowl, combine the rhubarb, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate for at least 30 minutes. Mixture should appear very juicy when maceration is complete.
• B: For the Streusel Topping: In a small mixing bowl, add the dry ingredients, then cut in the butter until mixture is evenly crumbly. Set aside.
• C: For the Batter: In a large mixing bowl, sift the flour, baking powder, baking soda, and salt, and then add sugar. Whisk thoroughly to distribute the chemical leaveners. Reserve for a moment.
• In a different small bowl, whisk the egg briefly, and then whisk in the melted butter (or vegetable oil), yogurt, and milk.
• Pour the liquid ingredients and the rhubarb mixture over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
• Lightly spray a traditional 12-unit muffin pan with vegetable spray. Divide the batter among the cups, letting the batter mound naturally. The cups should be nearly full.
• Sprinkle the streusel topping on top of each muffin and then press it down lightly into the batter (so that it doesn't fall off during baking).
• Bake immediately at 400° for about 15-20 minutes or longer if needed, until a toothpick inserted into the center of a muffin comes out clean (mine were ready at 15 min).

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.

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.