Rhubarb Orange Muffins Recipes

EASY RHUBARB MUFFINS

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

RHUBARB ORANGE MUFFINS

Steps:

• Combine rhubarb, 1/4 cup of the sugar, and orange peel; let stand 5 minutes.
• Stir together flour, 1/2 cup sugar, baking powder, baking soda, and salt.
• Combine eggs, buttermilk, and butter; add all at once to dry ingredients, stirring just until moistened.
• Gently fold in rhubarb mixture.
• Fill greased muffin pans 2/3 full.
• Bake at 375ºF for 20 to 25 minutes. Dust warm muffins with powdered sugar.

ORANGE RHUBARB MUFFINS

Steps:

• Preheat over to 350°F.
• In a large bowl combine the first 6 ingredients (dry).
• Mix remaining ingredients in another bowl until blended; stir into flour mixture until just moistened.
• Spoon batter into a greased or paper-lined muffin pan.
• Bake for 25-30 minutes. Remove from pan; cool on rack.

RHUBARB & ORANGE MUFFINS

Steps:

• Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a bowl combine almond flour, coconut flour and baking soda
• Add the honey, eggs, coconut oil, vanilla, stewed rhubarb, orange juice and zest to the dry mixture and stir until well combined
• Add in the chopped rhubarb and stir until they are evenly distributed throughout the batter
• Insert muffin liners into a muffin tray and then fill each liner with batter (I like to fill them almost to the top which makes for nice big muffins)
• Bake in the oven for 35 minutes (I normally cover the trays with tin foil after 15-20 minutes of baking to ensure the tops don't burn) Remove from the oven once a toothpick inserted in the center comes out clean
• Let cool and serve. These muffins also freeze well. Enjoy!

RHUBARB MUFFINS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.