Rhubarb Streusel Muffins Recipes

Steps:

• Mix brown sugar, oil, egg and vanilla.
• Sift together flour, baking soda, baking powder and salt.
• Add to dry ingredients along with buttermilk.
• Add rhubarb and chopped pecans.
• Pour into muffin cups.
• Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
• Bake at 400 degrees for 20 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
• Combine flour, baking soda, and salt together in a large bowl.
• Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Steps:

• In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
• For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. 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.