Rhubarb Muffins

It's rhubarb season and I'm so excited because of these rhubarb muffins, this rhubarb pie and this rhubarb jelly.  I LOVE rhubarb!  This recipe makes 6 large or 8 regular and they are even better the next day.  If you do have any leftover they freeze well.  I'm loving these tulip muffin liners, especially when you have a crumb or streusel topping.  Keeps all the topping in place while they bake.  I got them on Amazon, 200 for $19.99.  I make a lot of muffins but 200 will last me awhile!

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts or pecans
***********************
Topping:
1/4 cup brown sugar
1/4 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

                                                                                    

Golden Harvest Muffins

Bringing these muffins to my son, Michael, at college.  I like to bring him these muffins as they are packed with goodness.  They are one of his favorites.  He not a big sweet eater so he would take these over cookies any day.  What I like about these muffins is you can freeze them and take them out as you want them and they stay perfectly moist.  I'll be keeping a few for my freezer.  Great with my morning coffee!

1 cup flour
1 cup wheat flour (if you don't have wheat flour just use all purpose flour)
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1 cups shredded peeled apples (I use my small food processor to shredded apples and carrots)
1 (8oz) can crushed pineapple, drained
1/2 cup shredded carrots
1/2 cup coconut
1/2 cup raisins
1/2 cup walnuts, chopped
3/4 cup oil
1/4 cup milk
2 teaspoons vanilla
2 eggs, beaten

1. Preheat oven to 350. Spray two muffin pans with cooking spray. (18 muffins)
2. In large bowl, combine flour, wheat flour sugar, baking soda, cinnamon, salt and cloves.
3. Add apples, pineapple, carrots, coconut, raisins and walnuts; mix well.
4. Add oil, milk, vanilla and eggs; stir just until moistened. Fill muffin cups 3/4 full.
5. Bake at 350 for 18-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.

Hint: Make and freeze a batch of these muffins. It takes just half a minute to warm on in the microwave.

makes 18 muffins or 12 large muffins (20-25 minutes for larger muffins)

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day.  If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts or pecans
***********************
Topping:
1/4 cup brown sugar
1/4 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)