Today I spent some time in my kitchen baking with a seasonal favorite of mine, rhubarb! I made a sour cream rhubarb coffee cake, and I made cinnamon rhubarb muffins. Today I’ll share the recipe for the muffins with you. The idea for these muffins came across my Facebook newsfeed to be honest.
Here are the ingredients needed:
3/4 c white sugar
2 large eggs
8 tbsp. butter, melted and cooled slightly
1 tsp vanilla extract
2 c all purpose flour
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c light sour cream
1 1/2 c 1/4 inch thick chopped rhubarb, fresh or frozen would work too
Topping: 3 tbsp. white sugar mixed with 1/2 tsp ground cinnamon
Method: Preheat oven to 400 degrees. First cream butter, sugar, eggs, sour cream and vanilla in a large mixing bowl. Next mix all dry ingredients together and mix with a spoon in a separate bowl; then gradually add dry ingredients to this wet mixture……. and mix just until combined. Fold in diced rhubarb. Batter will be thick. Spoon into 12 muffin cups, lined with a paper liner or sprayed with cooking spray. Batter should be rounded up higher than the sides of the muffin cups. Next, make the topping in a small bowl or measuring cup and spoon evenly over the muffins before baking. Bake muffins until they are golden brown, about 18-20 minutes. Transfer to a cooling rack when cool enough to handle. Makes 12 muffins. Delicious and best served warm. Above: Ready to go into the oven!
Above: All baked and ready to eat! They rounded up nicely.
Have a great day!
Today on the blog I’m going to share another yummy muffin recipe. This muffin is great for breakfast with some fruit or yogurt, great to take to the office for coffee break or just to have with a coffee or tea in the afternoon or while crafting! I often whip these up about 2pm in the afternoon and they’re ready for the kids to hoe into when they get home from school. Scrumptious afterschool snack! This muffin recipe calls for blueberries but you could easily substitute cranberries or raspberries or even chunks of strawberries, or a combination of berries for a triple berry oatmeal muffin. Slivers of apple and a dash of cinnamon would be nice too for an apple cinnamon oatmeal muffin.
Here’s what you do….In a nice large measuring cup pour one cup of milk and add 1 tbsp vinegar and allow to sit for a few minutes, and turn sour. Alternately you can use 1 cup of buttermilk. Your choice. To the milk add 1 c quick cooking oatmeal and set aside.
In your mixing bowl add 1 c all purpose flour, or whole wheat for added fibre and nutritional value, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 brown sugar. Mix together. Next add 1/4 vegetable oil and 1 beaten egg to the oatmeal mixture. Stir to combine. Now add the measuring cup full of wet ingredients to the mixing bowl of dry ingredients and stir just until combined and moistened completely. Now gently fold in your berries. Spoon into twelve spot muffin tin, filling to 2/3 full, first lining pan with muffin papers. Bake at 400 degrees for 15-20 minutes.
Enjoy your day and thanks for stopping by the blog today!
I am back again this morning with an awesome, scrumptious muffin recipe. This one again comes from my dear friend Valerie. They are an oatmeal banana muffin with chocolate chips. Filling and delicious.
These muffins are great for cleaning up those over ripe bananas, here is how they go:
1 & 1/4 C white or whole wheat flour
1 C oatmeal
2/3 C white sugar
1 & 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Then in another bowl mix together:
5 mashed bananas
1/3 C melted butter
Combine wet & dry ingredients and mix well, and add 1/2 C chocolate chips (I used the mini chips). Blueberries would be a nice alternative as well, or cranberries. Yum! The oatmeal really makes the texture of these muffins and makes them nice and filling. Divide batter into a 12 cup muffin tin and bake at 375 for 20 minutes – Enjoy!