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

Rhubarb Apple Pie

Friday, August 21, 2015

Courtesy:  Helen Franks 

Go Back


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