Honey Rhubarb Muffins Recipes

HONEY - RHUBARB MUFFINS

Steps:

• Preheat oven to 350F, grease or line a muffin tin.
• In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk.
• In another bowl, whisk together flours, salt, baking soda and baking powder.
• Add the dry mixture to the honey mixture and stir just to combine, then fold in the rhubarb.
• Bake for 25 minutes. Allow to cool in the tin for 5 minutes before unmoulding.

HONEY-RHUBARB MUFFINS

Steps:

• For topping, in a small bowl, cut butter into granulated sugar until mixture resembles coarse crumbs; set aside.
• For muffins, line muffin cups with paper bake cups; set aside. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
• In another bowl, stir together the flour, baking soda, and salt. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy). Gently fold in the chopped rhubarb and the chopped nuts.
• Fill muffin cups 2/3 full with batter. Sprinkle with topping. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool with Whipped Honey Butter. Makes about 21 muffins.

BUTTERMILK RHUBARB MUFFINS

Steps:

• In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

HONEY-RHUBARB MUFFINS

Steps:

• For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
• For Muffins: Line muffin cups with paper bake cups.
• Set aside.
• In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
• In another bowl, stir together the flour, baking soda and salt.
• Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
• Gently fold in the chopped rhubarb and the chopped nuts.
• Fill muffin cups 2/3 full.
• Sprinkle with topping.
• Bake in a 325º oven 35 to 40 minutes or until golden.
• Remove from pans.
• Serve warm or cool with Whipped Honey Butter.
• Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
• Gradually add honey, beating with an electric mixer on high speed until fluffy.
• Store, covered, in refrigerator.
• Let butter spread stand at room temperature for about 1 hour before serving.

RHUBARB BRAN MUFFINS

Steps:

• Mix milk and vinegar together to sour, set aside. Once milk has soured put cereal and milk in mixing bowl; stir and let stand a few minutes to soften cereal. Combine flour, brown sugar and baking soda in another bowl. Add egg and yogurt to bran mixture and mix well. Add dry ingredients to bran mixture; stirring only until combined. Add rhubarb and stir only enough to distribute evenly. Put batter into greased muffin cups. Sprinkle with turbinado sugar and cinnamon which have been mixed together. Bake at 400 degrees 25 minutes until brown. Makes 12 medium muffins.