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Rhubarb Muffins2 cups flour1/3 cup vegetable oil 1 cup white sugar 1 teaspoon salt 4 teaspoons baking powder 1 1/2 cups rhubarb (frozen is fine) 1 egg Break an egg in a cup, beat with fork and add milk to fill cup. Stir well and add to flour, sugar, baking powder and salt. Stir. Add oil and rhubarb. Stir until flour mixture disappears. Put in greased muffin tins. Bake 30 - 40 minutes at 350 F. |
Rhubarb Muffins Index
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Rhubarb Muffins with Walnuts2 1/2 cups all-purpose flour1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup packed brown sugar 1 cup buttermilk 1 egg 1 teaspoon vanilla extract 2 1/2 cups chopped fresh rhubarb 1/2 cup chopped walnuts Topping: 1/2 cup white sugar 2 tablespoons butter, softened Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners. In a small bowl, blend sugar and butter and sprinkle over each muffin. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean. |
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Moist Rhubarb Muffins2 1/2 cup flour Topping Combine flour, baking soda and salt. In a separate bow, whisk together sugar, oil, egg, buttermilk and vanilla. Pour over dry ingredients; sprinkle with rhubarb and stirr just until dry ingredients are moisted. Fill greased or paper lined muffin cups three quarters full. Combine ingredients for topping and sprinkle over batter. Bake at 350F for 20 - 25 minutes or until tops are firm to the touch.
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Rhubarb Muffins with Walnut Flavoring1 1/4 cups brown sugar1/2 cup oil 1 egg, beaten 2 teaspoons vanilla 1 cup buttermilk 1 1/2 cups diced rhubarb 1/2 cup chopped walnuts 1/4 teaspoon black walnut flavoring 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon butter, melted 1/3 cup sugar 1 teaspoon cinnamon In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb, walnuts and flavoring. In smaller bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture; stir only until moistened. Spoon batter into prepared muffin tins. Combine melted butter, sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down. Bake at 375F for 20-25 minutes. Makes 18. |
Rhubarb Muffins Index
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