1 1/2 cups brown sugar 1/4 cup salad oil 1 egg 2 tsp vanilla extract 1 cup buttermilk 1 1/2 cups finely diced rhubarb 1/2 cups pecan pieces 2 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Topping: 1/3 cup sugar 1 1/2 tsp cinnamon 1 tbsp melted margarine
- Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
- Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
- In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
- Fill prepared muffin pan 3/4 full with batter.
- Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
- Bake in preheated oven on center shelf 15 to 20 minutes.
These muffins are delicious!!
Cinnamon Topped Rhubarb Muffins
1/2 cup brown sugar, firmly packed 1/4 cup butter 1 (8oz) cup sour cream 2 eggs 1 1/2 cups all-purpose flour 3/4 tea baking soda 1/2 tea cinnamon 1 1/2 cups chopped rhubarb 1 tbs sugar 1/2 tea cinnamon
heat oven to 375 F. in large bowl combine brown sugar and butter. beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl. stir together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tea cinnamon, sprinkle onto each muffin. bake for 25 to 30 min or until lightly browned. cool 10 min; remove from pans.
Banana Rhubarb Muffins
2 Egg whites or 1/4 cup cholesterol free egg product 2/3 c Skim milk 1/4 c Vegetable oil 2 c Oat flour blend 1/2 c Sugar 1/2 c Mashed ripe banana 1 tb Baking powder 1/2 ts Salt 1/2 ts Nutmeg 2/3 c Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
Orange Rhubarb Muffins
2 cup flour 3/4 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup chopped pecans 1 large egg 1/4 cup vegetable oil 2 teaspoon grated orange peel 3/4 cup orange juice 1 1/4 cup rhubarb, fine chopped
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F for 25-30 min.
Rhubarb Muffins (or loaves)
2 cups flour 1 tsp baking soda 1/2 tsp salt 1 1/4 cups packed brown sugar 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp vanilla 2 cups chopped rhubarb TOPPING: 1/2 cup packed brown sugar 1 tbsp butter, melted 1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4" loaf pans. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.
1/2 c. salad oil
2 c. milk
1 tsp. vanilla
5 c. Flour
1 1/3 c. sugar
2 T. baking powder
1 tsp. salt
4 c. thinly sliced rhubarb
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with cinnamon-sugar mixture. Bake at 375F for 17-23 minutes.
1 1/4 C. brown sugar 1/2 C. oil 1 egg 1/2 C. milk (plus 1 tsp. vinegar 2 tsp. soda 1/2 tsp. salt 2 1/2 C. flour 2 tsp. vanilla 1 1/2 C. rhubarb (cut up) Topping Mixture: 1/2 tsp. cinnamon 1/2 C. sugar 1 T. butter or oleo
- Mix first 3 ingredients; add dry ingredients alternately with milk. Add vanilla and rhubarb, and stir by hand.
- Fill muffin liners 3/4 full. Top with topping mixture. Bake 20-25 minutes at 350 degrees.
1/2 c. salad oil 2 c. milk 1 tsp. vanilla 2 eggs 5 c. flour 1 1/3 c. sugar 2 T. baking powder 1 tsp. salt 4 c. thinly sliced rhubarb
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with a cinnamon-sugar mixture. Bake at 375F for 17-23 minutes.
2 1/2 C. flour 2/3 C. brown sugar, packed 3 tsp. baking powder 1/2 tsp. salt 1 C. milk 1/4 C. oil or melted margarine 1/2 tsp. vanilla 1 egg, beaten 2 C. finely chopped rhubarb
Heat oven to 400 degrees; grease or paper line 12 muffin cups. In a large bowl, combine flour, sugar, baking powder and salt. Add milk, oil, vanilla and egg. Stir just until dry ingredients are moistened. Fold in rhubarb. Divide batter between muffin cups. Sprinkle tops liberally with sugar, if desired. Bake for 20 - 25 minutes, until light golden brown.
Powdermilk Rhubarb Oatmeal Zucchini Muffins
1 1/2 cups flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons (Yes, that's all. Sorry.) zucchini rind. 1/2 teaspoon salt 1/4 cup margarine or butter 2 eggs 2 tablespoons powdered milk 1/2 cup water 1 cup rhubarb 1 cup mournful oatmeal 1 tablespoon sugar 2 teaspoons grated orange peel
Grate the zucchini rind, gratefully, since zucchini provides one --- maybe the only --- reason to be glad that the end of the season is near. (This recipe also includes an optional end-of-summer clause that gives you permission to return the rest of the zucchini to usefulness by chucking it into the compost. Just this once, though, and don't let the neighbors see.)
Next, to the shortening:
Heat to melting, then cool. Does this bring up painful memories of past loves? If so, you can take it out on the eggs. Rough them up until they're slightly beaten, but not completely cowed. At some point in the future you might be asking their friends to stand up for you. Now it's time to slowly cook the mournful oatmeal. Use the time that this takes to reflect on your life, or if you're a hard-core type-A, go ahead, chop the rhubarb while you're waiting. Chop it finely, wearing protective gear to prevent the juices from eating holes in your shirt. Finally, shyly whisk the powdered milk and water until you're able to muster a froth. Now you have what you need to get this job done.
The rest is easy. Combine flour, 1/2 cup sugar, baking powder, zucchini rind and salt in a large bowl. In a small bowl whisk together margarine,
eggs and milk. Stir liquid ingredients into the dry ingredients only until blended. Fold in rhubarb and oatmeal. Spoon into 12 muffin cups or a greased muffin pan, filling 3/4 full. Combine 1 tablespoon sugar and orange peel, sprinkle over muffin tops. Bake in a preheated oven at 400 F for 20-22 minutes, or until a wooden tooth pick comes out clean. Now, when all is said and done, do you?
Best served warm on the same day as baked.
Rhubarb Pecan Muffins
2 cups Flour 1 1/2 teaspoons Baking powder 1 teaspoon Salt 1 large Egg 2 teaspoons Orange peel -- grated 1 1/4 cups Rhubarb (fresh) -- finely chopped 3/4 cup Sugar 1/2 teaspoon Baking soda 3/4 cup Pecans -- chopped 1/4 cup Vegetable oil 3/4 cup Orange juice
- Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb.
- Pour into 12 greased muffin tins. Bake at 350 degrees for 25-30 minutes.
Filling: 1 1/2 Cup chopped rhubarb 1/3 Cup water 1 T. lemon juice 1/2 Cup sugar 1 1/2 T. cornstarch Muffin Mix: 2 Cup flour 1 T. baking powder 1/2 t. salt 1/2 Cup sugar 1 egg, beaten 1 Cup buttermilk 1/3 Cup melted shortening Streusel topping: 1/2 Cup sugar 1/3 Cup flour 1/4 Cup butter
- Combine the filling ingredients in sauce pan. Cook over low heat stirring until thickened. Set the above aside.
- Mix muffin dry ingredients and muffin wet ingredients separately, then combine.
- Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping.
- Bake at 400 degrees F. for 20 minutes.
- This recipe was provided by the The Brittany Bed & Breakfast.
Rosy Rhubarb Swirls
1 c. sugar 1/2 c. cranberry juice cocktail 1/4 c. water 2 c. rhubarb, cut in 1/2-inch pieces 2 c. biscuit mix 2 Tbsp. sugar 1/2 tsp. nutmeg 1 Tbsp. oil 1/2 c. milk 2 Tbsp. butter 2 c. cut rhubarb 6 Tbsp. sugar
Combine sugar, cranberry juice cocktail and water. Bring to boil and boil 1 minute. Put 2 cups rhubarb in a greased dripper pan. Combine biscuit mix, sugar and nutmeg. Add oil and milk to make soft dough. Roll into 9 or 10-inch square. Spread with butter and sprinkle with 2 cups cut rhubarb and 4 tablespoons sugar. Roll as jelly roll, seal and cut into 9 or 10 slices. Place slices over rhubarb in pan. Pour cranberry syrup over all. Sprinkle with 2 tablespoons sugar. Bake in hot oven (425 degrees) for 25 to 30 minutes. Serve warm with cream or ice cream.
Sticky Rhubarb Muffins
4 T Butter 6 T Dark brown sugar 1 c Rhubarb; cut in small dice Dough: 4 T Butter, softened 1/4 c Sugar 1 Egg 1 1/2 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Nutmeg 1/2 c Milk Grated rind of 1 orange
Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups.
Cream the softened butter and the sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk. Do not over mix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups. Bake in a preheated 350 F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm, with glaze topside.