Recipes

Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Source:  smittenkitchen.com


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted


Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces


Directions
Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


 Read More...


Apple Rhubarb Crisp

Wednesday, October 21, 2015


Adapted from:  Animal Vegetable Miracle
 Read More...



Go Back


Tags

scallions sandwiches jam shrunken heads mushroom anise tomato corn pie maple Poblano Chili Corn dilly blueberry white beans paste baguette Spread baby bok choy Recipes casserole beets conserve pumpkin Greens maple syrup flank steak bok choy coeur a la creme sauce sour cream green beans daisy beer pork chop bruschetta remoulade pecan sesame pineapple heavy whipping cream strata hazelnuts rouille shallots bloody mary cilantro carrot fronds kalamata cranberry bbq buckwheat turnips panzanella spiced winter squash melon tomato leeks bell pepper sour chicken cointreau Swiss Chard plum tomatoes tuscan meatballs carrot tops kluski Salsa bacon gin tostadas Tomatoes cockaigne prosciutto okra frittata cake knots pepper onions potatoes swiss hickory wheat flour egg noodles coriander Kale capers strawberries eggs anchovy collins celebration asparagus beet vinaigrette mustard greens green pepper coeur Jerusalem artichoke pickled creme goat Cheese egg gratin bulgar wheat spelt arugula autumn berry ramps cantaloupe poblano Beans plum chili peppers celery hearts gorgonzola cucumber rhubarb slaw chipotle jack cheese mint brown sugar couscous feta pecans Dressing peach dill watercress blue cheese sandwich strawberry Squash bayeldi gazpacho pasta walnut oil Rice wine vinegar Red Onion apples Soup zucchini latkes fennel mushrooms Cider muffins garlic pesto vegetable onion radish plums Vegan buttermilk pork reggiano pancake Salad Farmers' Market Spinach sweet potato sherry fritter curry tomatoe wasabi pine nuts chilies Shitake Mushrooms fennel bulb tart chimichurri oats bulgar Leek yogurt Tomatillos chocolate tenderloin nectarine Chevre beef celeriac verde chili flank polenta barley sweet peppers imam currants lemon grass Drinks crepes steak pie turnip chimmichurri kohlrabi pears Apple crisp yellow onion cream shelling shiitake gouda bosc bean parmigiano thai chorizo bread pudding compote almond milk wrap dijon habanero walnuts coconut milk pudding sausage beet greens absinthe tortillas chiles syrup sunchokes vegetarian almonds chives basil Cranberry Beans cream cheese cornmeal peas Eggplant stuffing cheese Butternut cauliflower biscuits roasted scapes radishes fritters olives shitake parmesan lettuce gruyere caesar Bread celery root carrot top snow peas artichoke kirsch Side butter fraiche carrots fennel seeds vanilla wafers chicken dinner salad jack honey Potato spring tomato juice fondue