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


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