Rhubarb Streusel Muffins

Wednesday, October 21, 2015


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

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.


Apple Rhubarb Crisp

Wednesday, October 21, 2015

Adapted from:  Animal Vegetable Miracle

Go Back


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