Danielle Lapointes Calgary Stampede Rhubarb Muffins Recipes

CRUNCHY RHUBARB MUFFINS

Steps:

• Combine sugar, oil, egg, buttermilk and vanilla.
• Mix well.
• Combine flour, salt, and soda and add to oil mixture.
• Add rhubarb and nuts.
• Full muffin pan 2/3 full.
• Combine topping and sprinkle on top of batter.
• Bake 30 minutes at 325 degrees.

UPSIDE-DOWN RHUBARB MUFFINS

Steps:

• Combine rhubarb, melted butter and brown sugar in a small bowl.
• Divide amongst 12 greased muffin cups.
• Beat together butter, sugar and egg until fluffy.
• Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
• Spoon into muffin cups, on top of rhubarb mixture.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
• Serve warm.

RHUBARB MUFFINS

Steps:

• In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
• I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
• Stir in dry ingredients until just moistened.
• Stir in rhubarb and nuts (if using).
• Fill greased or paper-lined muffin tins two-thirds full.
• Combine final 4 ingredients and sprinkle on top of batter.
• Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
• Remove from pans and cool on wire racks.