Nuttyrhubarbmuffins Recipes

Steps:

• In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside. , In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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:

• 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 325 degrees F.
• Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
• Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
• Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.

Steps:

• In a large bowl combine dry ingredients.
• In a separate bowl combine remaining ingredients and pour over dry mixture.
• Stir till batter is just moist and lumpy.
• Spoon into greased muffin cups.
• Bake at 375 for 20 - 25 minutes.

Steps:

• Preheat oven to 350*F Prepare muffin tins with liners. In a stand mixer using paddle attachment, combine brown sugar, vegetable oil, egg and vanilla. Mix well. Add buttermilk and cinnamon. Mix well. Add salt, baking soda and baking powder. Mix well. Add rhubarb, mix well. Add flour, 1/2 cup at a time until thoroughly mixed. Fill muffin tins 3/4 full with mixture {a large cookie scoop works great!} In a separate bowl mix melted butter, sugar and cinnamon. Sprinkle on the top of each muffin. Bake 20 - 25 minutes or until toothpick comes clean when testing center of muffin. Allow muffins to cool IN PAN for additional 10 minutes before removing.

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add mayo and milk; mix well. Add to flour mixture with rhubarb; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 paper-lined muffin cups, filling each cup 2/3 full. Combine remaining ingredients; sprinkle over batter.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean and streusel is golden brown. Cool in pan 5 min. Remove to wire rack cool completely.

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

Steps:

• In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla mix well. Set aside. In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture, rhubarb and nuts stir just until combined. Spoon the batter into 12 greased muffin cups. Combine topping ingredients sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done.© Copyright Reiman Publications, 1993-1997