You’ll need roughly 1/2 lb or 2 medium stalks. My kids loved them too. Add butter, and using your fingers, rub into almond mixture until smooth and large clumps form. These muffins are good either for breakfast with butter or as a dessert topped with whipped cream. Place in muffin cups about 2/3 full. The color of your rhubarb has … I did eventually tell my husband that the muffins were rhubarb. Line/grease 10-12 muffin cups. Outdoor Grill: Which Is Better? I substituted whole wheat flour for half of the all-purpose flour which gave more of a hearty nutty whole-grain flavor. To the bowl add egg, oil (or melted coconut oil or butter) maple syrup, vanilla, milk and lemon zest.Give a good stir to combine. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Healthy Rhubarb Muffins. Congrats! Once you’ve made this rhubarb muffin recipe, you’ll never make another again! Add 2 cups rhubarb( reserving ½ cup for the top -see notes). lemon juice 1/2 cup vegetable oil 2 1/2 whole wheat flour 2 cups brown sugar 1 cup rolled oats 1/2 tsp. Stir soft light brown sugar through the rhubarb. Love these!! https://www.finecooking.com/recipe/cinnamon-rhubarb-muffins The kids can help mix together the batter and gobble these muffins up with a big glass of milk. About 2cm is fine. I left my rhubarb peices too big and some bites are quite tart so I would reccomend a fine dice. These muffins are very moist tender and delicious. In a large bowl combine dry ingredients. For these healthy spring breakfast muffins, I went with everyone’s favorite moist banana bread, and traded the regular white flour and sugar for whole grain spelt and coconut sugar. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. baking soda 1/4 salt . Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Line a muffin tray with 12 paper cases. Freezer: Rhubarb crisp muffins can be frozen for up to four months. Also added about five blueberries to each muffin after the batter had been spooned into the tin and before the topping was added. Bake the rhubarb for about 10 minutes until just tender. 2 cups chopped, fresh or frozen rhubarb 1 egg 1 cup milk 1 tsp. I followed the whole-wheat flour suggestion (substituting the full amount of all-purpose for whole wheat flour) for a healthier kick. Every spring when the rhubarb … Your daily values may be higher or lower depending on your calorie needs. In a separate bowl combine remaining ingredients and pour over dry mixture. this link is to an external site that may or may not meet accessibility guidelines. They were perfect. I diced the rhubarb fairly finely maybe 1/4" pieces and it sort of melted into the muffins. vanilla. Preparation. If it still needs tweaking I might increase the cinnamon. Easy Everyday | 07.06.20 . Healthy rhubarb oat bran muffins with great ingredients. Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links. Very tasty and moist. Baked up nice and big. With both whole wheat and all-purpose flour, these rhubarb-applesauce muffins are perfect for breakfast or brunch with a cup of coffee. Combine all wet ingredients. Preheat oven to 350°F. Our easy Rhubarb Muffins recipe is deliciously moist and sweet, with a gentle crunch from cinnamon sugar topping! https://www.chelsea.co.nz/browse-recipes/rhubarb-muffins-cinnamon-topping https://nurturestore.co.uk/easy-rhubarb-recipe-make-rhubarb-muffins Lightly spray the wrappers with … I did not have vanilla yogert so I used sour cream and vanilla extract and also added 1 1/2 rhubarb and used less sugar. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. I am really impressed with this recipe. … they are wonderful I rarely have buttermilk around, just put a teaspoon of vinegar in a one cup measure, fill with milk, and let sit for 5 mins. Instead of 15 standard muffins, I made seven jumbo muffins and baked them for 23 minutes. Cool in the pan for about 15 minutes before removing. Will make these again!!!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a separate bowl, … Stir in And I did 3T of canola oil & only 1T of butter. In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil. Thanks for another winner, TOH! These rhubarb oat bran muffins are quite low in sugar for a muffin recipe. Craving a breakfast kind of treat, I started testing gluten-free rhubarb muffins with the first harvest. I will definitely make these again. Preheat oven to 375 degrees. You saved Rhubarb Muffins to your. Nutrient information is not available for all ingredients. Yummy! I also skipped the topping but included the cinnamon & nutmeg in the dry ingredients. I kept all else the same. Banana Muffins – so moist; Easy Pumpkin Muffins … Rhubarb Streusel Muffins are a tasty breakfast or treat with the perfect balance of sweet and tart flavors from fresh garden rhubarb stalks. Pour mixture over dry ingredients and mix just to moisten ingredients. Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. They turned out lovely light and tasty. To make them a bit healthier I left the topping out adding the spices in with the dry and I subbed whole wheat flour for white. However, unless you're a big fan of nutmeg, either reduce the amount to a mere dash or eliminate it altogether--I tasted it a little more than I liked and found it distracting. I sliced the rhubarb down the middle before dicing. He loved them! Preheat oven to 190 C / Gas 5. Fold in rhubarb. These muffins are not very rhubarb-y -- they are lacking the kick that I expect from rhubarb. The perfect pairing to your morning cup of coffee or tea! These are very yummy muffins as far as muffins go, and I like that you can use notfat yogurt to keep them relatively healthy. Pour the wet ingredients into the dry, and mix until just blended. Light fluffy tons of flavor sweet enough to compensate for tangy rhubarb & the topping is awsome! I will bake these muffins often. Preheat oven to 350F. I love the yogurt in the mix, I used strawberry and plain yogurt instead of Vanilla and I also used half whole wheat flour with a bit of flax seed to make them a bit healthier. The recipe is inspired by and adapted from my friend Sarah’s Poppyseed Peach Muffins , who had the idea to use almond flour and oat flour to create the perfect texture in a muffin. In a bowl mix flour with baking powder, salt and cinnamon. Do Not Sell My Personal Information – CA Residents. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition More Delicious Muffin Recipes. Info. Indoor vs. No doubt it's a pretty muffin with a very attractive and tasty topping and just the right amount of sweetness. How TO make rhubarb and ginger muffins (scroll to the bottom of the post to find printable recipe card with ingredient amounts and instructions) Chop your rhubarb into small diced prices. Gluten-Free Healthy Rhubarb Muffins. Super delicious Healthy Rhubarb Muffins that are full of flavor, super easy to make, and filled with good-for-you ingredients.Gluten-free, dairy-free, and perfect for a grab and go breakfast or snack that will last you all week! Easy Rhubarb Muffins. But I used white whole wheat; maybe that made a difference.) Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes. 14 Blueberry Muffins Worth Getting Up For. Also, I used frozen rhubarb - no need to defrost. Pour into greased or paper-lined muffin cups. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or for 30 seconds in the microwave. He said they were the best muffins he had ever eaten. And in Canada, depending on where you live, the type of rhubarb you grow, how mature the plants are and where it’s planted, you can be harvesting your rhubarb anytime between April and July! Rhubarb … I froze most of them and then thawed them out as needed and they were just as good, plus the topping stayed crunchy. Also used another reviewers advice and used 1/2 c sour cream and tsp vanilla instead of yogurt. They taste great, the topping makes it really nice also. Taste of Home is America's #1 cooking magazine. This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. Information is not currently available for this nutrient. Amount is based on available nutrient data. I use coconut sugar in these muffins because it has a … Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. This easy recipe for Bakery Style Rhubarb Muffins is filled with fresh, tart rhubarb and a hint of cinnamon and nutmeg! Preheat oven to 425 degrees F. Line a muffin tin with paper liners. I guess I'm just echoing a lot of the previous praise but I really liked these muffins. Ingredients . Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! Ingredients 1-1/4 cups packed brown sugar 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 egg 1 cup buttermilk 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1-1/2 cups diced fresh rhubarb 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup chopped nuts TOPPING: 1 … Really good. However, I love my rhubarb and try to use it in the ways that I will be able to most appreciate it, and this is not one of them. The tart rhubarb really rounds out the flavors in these muffins, with lots of banana for that healthy … Add comma separated list of ingredients to include in recipe. If you love rhubarb as much as I do you will not only love this recipe, but Rhubarb Pie and Rhubarb Coffee Cake are … Grease a 12 cup muffin tin, or line with paper liners. Made these this morning, and wow! Looking forward to trying with apples or cranberries as well! Everything is late and grows slower where I live (in Calgary). The only change I'd consider next time is in the spices: I thought the nutmeg flavor was a little too strong so I think next time I'll cut it back a little. instant buttermilk!! Nearly perfect--I substituted sour cream for the yogurt and added 1 tsp. Even my hubby said they were great...adding this recipe to my favorites. Mix topping ingredients; sprinkle over muffins and press lightly into batter. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). These muffins are gluten-free, high in fibre, and filled with whole grain ingredients! Preheat the oven to 350 degrees F (175 degrees C). In a large … Bake at 375° for 15-18 minutes. Turned out great. Drain really well and cool on kitchen towel. With an electric mixer, beat together butter and brown sugar in a large … cinnamon 1 tsp. Rhubarb muffins made without butter and with a whole cup of yogurt are not only healthy, but so light, fluffy and incredibly delicious! Also be prepared for very dry batter--I would have been nervous about that if I hadn't already read here about it. In a medium bowl, stir together the flour, baking soda, baking powder and salt. 192 calories; protein 3g; carbohydrates 31g; fat 6.6g; cholesterol 22.9mg; sodium 137.7mg. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In another bowl whisk the egg with brown … Mix Well. Loved eating and making these muffins. Unlike other rhubarb recipes I’ve shared in the past, these muffins require a relatively small amount of fresh rhubarb. Directions. At the same time, I found the rhubarb a little lacking, so I would definitely recommend increasing it to 1-1/2 cups. Combine flour, baking powder and salt. Percent Daily Values are based on a 2,000 calorie diet. Easy Banana Bran Muffins – easy and healthy! You can read more about that HERE. This Rhubarb Muffins recipe is quick and easy to make. I might make the pieces larger next time since I like discernible pieces of fruit in my muffins. Allrecipes is part of the Meredith Food Group. Like several other reviewers I tried to make them more healthful. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Stir in rhubarb. Spoon over the tops of the muffins, and press down lightly. I used all whole-wheat flour (I'm usually leery of doing this; in general I replace only half or a little more of the amount of white flour with whole wheat. In a medium bowl combine the next four ingredients (through vanilla). Stir till batter is just moist and lumpy. Add comma separated list of ingredients to exclude from recipe. These are the muffins I've been looking for! Also didn't use muffin tin liners just sprayed tins with Pam and the came out really nice. DIRECTIONS. The muffins are light and bursting with fresh flavor. Mmmmm!!! I’ve made a lot of different rhubarb recipes over the years, and I’m happy to say this is one of the very best! In a medium bowl, add flour, oats, baking powder, baking soda, salt and spices. Very good! My husband insisted he didn't like rhubarb, so I baked these muffins and did not tell him they were rhubarb. It makes a moist and tangy muffin. Perfect pairing to your morning cup of coffee or tea, oil and egg ½ cup for yogurt... 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