bcmom's kitchen

bcmom's kitchen

Sunday, May 22, 2011

Rhubarb Muffins

I've got some rhubarb, thanks to a couple wonderful friends, and I'm going to make some muffins. This first recipe is one I've made in the past, and they are really good.

Rhubarb Muffins

  • 1-1/4 cups brown sugar
  • 1/2 cup cooking oil
  • 1 egg, beaten
  • 2 tsp. vanilla
  • 1 cup buttermilk
  • 1-1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts
  • 2-1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. butter, melted
  • 1/3 cup white sugar
  • 1 tsp. cinnamon
  1. In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts.
  2. In smaller bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture. Stir only until moistened.
  3. Spoon batter into prepared muffin tins. Combine melted butter, white sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.
  4. Bake at 375° for 20-25 minutes.
Makes 18 muffins

This recipe is one that my friend Peggy used. Her muffins turned out really good, so I think I'm going to try this one.  I like that it has less sugar.

Rhubarb Sour Cream Muffins

  • 1/2 cup brown sugar, packed
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups fresh rhubarb, chopped
  • 1 tablespoon sugar 
  1. Cream brown sugar and butter.
  2. Add sour cream and eggs, mix well.
  3. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
  4. Stir flour mixture into the sour cream mixture until moistened.
  5. Fold in rhubarb.
  6. Pour into greased muffin tins.
  7. Mix together sugar and remaining cinnamon and sprinkle over batter.
  8. Bake at 375° for 25 to 30 minutes.
Makes 12 muffins

I think yogurt could be substituted for the sour cream.  Also, I like using at least half whole-wheat flour, for better texture and flavor.

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