Rhubarb Muffins Or Loaves Recipes

RHUBARB BLUEBERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB MUFFINS OR LOAVES

Steps:

• In large bowl, combine flour, baking soda and salt.
• In 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 or spoon into two greased 8 by 4-inch loaf pans.
• TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
• Bake in 350 degrees F.
• oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
• Let cool in pans for 10 minutes before removing to let cool completely.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.