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

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