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


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