Post by RQuam on Apr 27, 2024 12:20:16 GMT -5
Rhubarb season has arrived again, at least in NW Washington State, and that means time to dust off my favorite rhubarb muffin recipe. I got it from a 1996 self-published Chris' Collection of Muffins, compiled by Chris Christman, Kalispell, Montana.
I usually make several changes, such as only 1/2 cup brown sugar, less oil, and no topping.
Rhubarb Muffins
1-1/4 cups brown sugar, packed
1/2 cup vegetable oil
1 cup buttermilk
1 egg
2 tsp. vanilla extract
1-1/2 cups rhubarb, diced
1/2 cup walnuts, chopped
2-1/2 cups white flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Topping
1/3 cup sugar
1-1/2 tsp. cinnamon
1 Tbsp. butter, melted
In a large bowl, mix brown sugar, oil, egg, vanilla and
buttermilk. In another bowl, mix flour, baking powder,
baking soda, salt and nuts. Mix dry ingredients with
brown sugar mixture. Fold in rhubarb. Fill greased muf-
fin tins 3/4 full. Mix topping and sprinkle on top. Bake at
400 degrees for 25 min.
Another favorite is creating a copy-cat rhubarb yogurt, based on what my daughter discovered while in the UK. I cook the rhubarb into a sauce, add an appropriate amount of sugar and, when cool, mix it with vanilla yogurt.
Richard
I usually make several changes, such as only 1/2 cup brown sugar, less oil, and no topping.
Rhubarb Muffins
1-1/4 cups brown sugar, packed
1/2 cup vegetable oil
1 cup buttermilk
1 egg
2 tsp. vanilla extract
1-1/2 cups rhubarb, diced
1/2 cup walnuts, chopped
2-1/2 cups white flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Topping
1/3 cup sugar
1-1/2 tsp. cinnamon
1 Tbsp. butter, melted
In a large bowl, mix brown sugar, oil, egg, vanilla and
buttermilk. In another bowl, mix flour, baking powder,
baking soda, salt and nuts. Mix dry ingredients with
brown sugar mixture. Fold in rhubarb. Fill greased muf-
fin tins 3/4 full. Mix topping and sprinkle on top. Bake at
400 degrees for 25 min.
Another favorite is creating a copy-cat rhubarb yogurt, based on what my daughter discovered while in the UK. I cook the rhubarb into a sauce, add an appropriate amount of sugar and, when cool, mix it with vanilla yogurt.
Richard
