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Post by carnation037 on Jan 18, 2003 21:25:24 GMT -6
Rhubarb Muffins #1
1/2 c. salad oil 2 c. milk 1 tsp. vanilla 2 eggs 5 c. flour 1 1/3 c. sugar 2 T. baking powder 1 tsp. salt 4 c. thinly sliced rhubarb
Mix on low speed the oil, milk, vanilla and eggs. Add all at once all remaining ingredients except rhubarb, mixing on low speed. Fold in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with a cinnamon-sugar mixture. Bake at 375°F for 17-23 minutes.
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Post by carnation037 on Jan 18, 2003 21:26:02 GMT -6
Rhubarb Muffins #2
1 3/4 cups flour 3 tsp baking powder 1/2 tsp salt 1/4 cup butter or margarine 1/2 cup sugar 1 egg 3/4 cup milk 1 tsp vanilla 1 cup rhubarb piece
Preheat oven to 400°F.<br>Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar; set aside. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla. Pour into well, stir lightly. Fold rhubarb into batter. Fill greased muffin cups 3/4 full. Bake 25 minutes. Note: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.
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Post by carnation037 on Jan 18, 2003 21:26:45 GMT -6
Rhubarb - Streusel Muffins
Combine the following in a sauce pan. Cook over low heat stirring until thickened: 1 1/2 cup chopped rhubarb 1/3 cup water 1 T. lemon juice 1/2 cup sugar 1 1/2 T. cornstarch Set aside.
Muffin Mix: 2 cup flour 1 T. baking powder 1/2 t. salt 1/2 cup sugar 1 egg, beaten 1 cup buttermilk 1/3 cup melted shortening Mix dry ingredients and wet ingredients separately, then combine.
Streusel topping: 1/2 cup sugar 1/3 cup flour 1/4 cup butter Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping. Bake at 400°F for 20 minutes.
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Post by carnation037 on Jan 18, 2003 21:27:27 GMT -6
Rhubarb Muffins with Cinnamon Nut Topping
Muffin mix: 1 1/2 cups all-purpose flour 3/4 cup packed brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil 1 egg, lightly beaten 1/2 cup buttermilk 1 teaspoon vanilla extract 1 cup rhubarb, diced 1/2 cup chopped walnuts
Topping: 1/4 cup packed brown sugar 1/4 cup chopped walnuts 1/2 teaspoon cinnamon
In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375°F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins.
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Post by carnation037 on Jan 18, 2003 21:28:06 GMT -6
Orange Rhubarb Muffins
Muffin mix: 2 cup flour 3/4 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup chopped pecans 1 large egg 1/4 cup vegetable oil 2 teaspoon grated orange peel 3/4 cup orange juice 1 1/4 cup rhubarb, fine chopped
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350°F for 25-30 min.
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Post by carnation037 on Jan 18, 2003 21:28:40 GMT -6
Rhubarb Filled Muffins
Rhubarb filling: 1 1/2 cup chopped rhubarb 1/3 cup water 1 t. lemon juice 1/2 cup sugar 1 1/2 t. cornstarch Combine in a sauce pan. Cook over low heat, stirring until thickened. Set aside.
Muffin mix:
2 cup flour 1 t. baking powder 1/2 t. salt 1/2 cup sugar 1 egg, beaten 1 cup buttermilk 1/3 cup melted shortening Mix dry ingredients and wet ingredients separately, then combine.
Streusel topping: 1/2 Cup sugar 1/3 Cup flour 1/4 Cup butter
Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping. Bake at 400°F. for 20 minutes.
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Post by carnation037 on Jan 18, 2003 21:29:16 GMT -6
Rhubarb Pecan Muffins
2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 large egg 2 teaspoons orange peel, grated 1 1/4 cups rhubarb, finely chopped 3/4 cup sugar 1/2 teaspoon baking soda 3/4 cup pecans, chopped 1/4 cup vegetable oil 3/4 cup orange juice
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb. Pour into 12 greased muffin tins. Bake at 350°F for 25-30 minutes.
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