Rhubarbgingermuffins Recipes

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 oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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:

• 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 oven to 400°.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
• In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
• Stir in rhubarb.
• Add to dry ingredients and stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

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.