Post by wilderness on Oct 22, 2018 12:30:11 GMT -5
Sugared rhubarb muffins-tasty
2 cups ap flour
1 1/4 c sugar, divided - i often use 1 cup brown sugar and 1/4 cup white, - it just adds some colour
2 tsp baking soda
1/2 tsp salt
1 egg
1 cup milk - 1% is what I always have in the house
1/3 cup canola oil
1 cup fresh of frozen rhubarb
In a bowl, combine flour, 1 cup sugar, baking powder and salt. In another bowl beat the egg, milk and oil. Stir into the dry ingredients just until moist. Fold in the rhubarb. Fill paper-lined muffin cups 3/4 full. Sprinkle remaining sugar. Bake at 350 for 25 - 30 minutes. Cool for 5 minutes before removing from the pan.
Quite often I will add some grated orange rind and some orange essence, or maybe replace some of the milk with OJ, or other times swap out some of the milk and add sour cream. Whatever tickles my fancy at the time (or whatever needs to be used up, more likely).
2 cups ap flour
1 1/4 c sugar, divided - i often use 1 cup brown sugar and 1/4 cup white, - it just adds some colour
2 tsp baking soda
1/2 tsp salt
1 egg
1 cup milk - 1% is what I always have in the house
1/3 cup canola oil
1 cup fresh of frozen rhubarb
In a bowl, combine flour, 1 cup sugar, baking powder and salt. In another bowl beat the egg, milk and oil. Stir into the dry ingredients just until moist. Fold in the rhubarb. Fill paper-lined muffin cups 3/4 full. Sprinkle remaining sugar. Bake at 350 for 25 - 30 minutes. Cool for 5 minutes before removing from the pan.
Quite often I will add some grated orange rind and some orange essence, or maybe replace some of the milk with OJ, or other times swap out some of the milk and add sour cream. Whatever tickles my fancy at the time (or whatever needs to be used up, more likely).
