Cinnamon Rhubarb Muffins Recipe 38

Steps:

• In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm. nutrition information (per serving): Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 7; Protein (g): protein g 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1; PHOTO: SCOTT PHILLIPS

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.

Steps:

• Preheat oven to 400 degrees farinheit.
• Combine flour, baking powder, baking soda and salt. Set aside.
• In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
• Add dry ingredients and mix throughly until dry ingredients are moistened.
• Fold in rhubarb.
• Spoon evenly into 12 muffin cups.
• Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
• Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Steps:

• Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
• Combine flour, baking soda, and salt together in a large bowl.
• Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, combine the first five ingredients.
• Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
• Fold in rhubarb, fill greased or paper lined muffin cups half full.
• Combine topping ingredients; sprinkle over each muffin.
• Bake at 375 degrees for 16-18 minutes or until muffins test done.

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F Line a 12-cup muffin tin with paper or foil baking cups.
• Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
• In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
• Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
• Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoons of the cinnamon-sugar mixture over each muffin.
• Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Best served warm.

Steps:

• Preheat the oven and grease the muffin pans.
• Thoroughly blend all the wet ingredients together, adding the rhubarb last.
• Fold in the previously combined dry ingredients to the wet mixture.
• The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
• Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
• Bake for 200 degree C for 25 minutes.

Steps:

• To make it with the fat and sugar, use 1/2 cup packed brown sugar instead of the maple syurp, 1/4 cup butter instead of the butter and apple sauce, regular sour crea instead of the fat free, and 2 eggs instead of the egg substitute.
• Dice rhubarb into 1/4 inch chunks.
• Heat oven to 375°F Combine syrup/brown sugar and butter/applesauce in a large bowl. Beat at medium speed until creamy. Add sour cream and eggs and continue beating till well mixed.
• Stir in flour, cinnamon, and baking soda, just until moist. Fold in rhubarb. Spoon into greased or paper lined muffin pan.
• Stir together 1 T sugar and 1/2 t cinnamon in small bowl. Sprinkle on top of each muffin.
• Bake for 30 minutes or until lightly browned. Let stand 5 minutes, and then remove from pans.

Steps:

• In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.

Steps:

• In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
• Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
• Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
• Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
• Top with remaining batter.
• Combine remaining sugar and cinnamon; sprinkle over batter.
• Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.