RHUBARB MUFFINS
Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
- For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
FINNISH RUNEBERG TORTES
The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.
Provided by Annleih
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
- Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
- Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
- Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.2 g, Cholesterol 62.4 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 100.9 mg, Sugar 19.9 g
FINNISH RUNEBERG'S CUPCAKES
Posted for ZWT6 Scandinavian Region - Finland. Found on-line for authentic and historical Finnish recipes. These cakes were named after Johan Ludvig Runeberg (1804 - 1877), the national poet of Finland, who is said to have had a special liking in them. His birthday is celebrated on the 5th of February, around which time the cakes are sold in many bakeries or made at home. Although the recipe may seem long and complicated, it isn't - the cakes are very quick and easy to make.
Provided by HokiesMom
Categories Dessert
Time 1h30m
Yield 8 cupcakes, 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond extract (and liqueur if using), melted butter and whipped cream.
- Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
- Lightly butter eight small (90 ml) cylindrical molds / (3 fl oz) muffin cups and spoon the batter into them. Place the molds on a baking sheet and bake the cakes at 180°C (350°F) for 15-20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
- Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
- Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
- Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the molds and flip them over.
- If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the molds. Cut by moving the knife along the rim of the mold.
- Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
- Meanwhile, prepare a very thick sugar icing by mixing a dash of water with icing sugar. Flavor the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
Nutrition Facts : Calories 280.7, Fat 16.2, SaturatedFat 8.2, Cholesterol 61.3, Sodium 130.9, Carbohydrate 30.3, Fiber 1.5, Sugar 18.2, Protein 3.8
RUNEBERG'S CAKES
Named in honour of Johan Ludvig Runeberg Finland's national poet who's birthday is celebrated on 5th February.
Provided by Coasty
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 190°C.
- Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond essence, melted butter and whipped cream.
- Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter.
- Lightly butter eight small (90 ml / 3 fl. oz) cylindrical moulds and spoon the batter into them. Place the moulds on a baking sheet and bake the cakes for 15 - 20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean.
- Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside.
- Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin.
- Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer.
- When the cakes seem thoroughly moist, gently remove them from the moulds and flip them over.
- If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the moulds. Cut by moving the knife along the rim of the mould.
- Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator.
- Meanwhile, prepare a very thick sugar icing by mixing a dash or water with icing sugar. Flavour the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea.
- Makes about 8 small cakes.
Nutrition Facts : Calories 243.7, Fat 16.3, SaturatedFat 8.3, Cholesterol 61.4, Sodium 131.5, Carbohydrate 19.5, Fiber 1.5, Sugar 7.6, Protein 3.8
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
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