Cinnamon-Sugared Rhubarb Muffins

These rhubarb muffins are topped with a deliciously crunchy cinnamon topping and they will melt in your mouth. Although you can make these with any fruit, I love the tartness that rhubarb adds with the sweeter notes. I often do a mix of fruits, but make sure if you are changing the fruits you are keep the same moisture level, mangoes are much more watery than rhubarb for instance. For this batch, I made rhubarb-blueberry and they were divine!!

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The Recipe:
Muffin Ingredients:
2 cups AP Flour
½ cup Corn Flour (If you don’t have this, use all AP)
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 lemon and zest
1 tsp Cinnamon
¼ tsp Ginger
¼ tsp Cloves
1 cup Regular or Soy Milk
1 cup Brown Sugar
¼ cup Oil
¼ cup Apple Sauce
1 Egg
1 tsp Vanilla
½ cup Rhubarb (or similar fruit)
½ Chopped Pecans or Walnuts (I don’t always add this in, but tastes great)

Topping Ingredients:
1 tbsp Melted Butter
1 tsp Cinnamon
1/3 cup Sugar

 My Method:
For the muffins, combine all of your dry ingredients and lemon zest. Add your lemon juice to milk to create buttermilk and let sit for a few minutes.IMG_0210

Combine your brown sugar, egg, oil, applesauce, vanilla, and milk in that order a mixing bowl. Slowly add your dry ingredients until combined.

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Add fruit and nuts just until blended.

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Scoop into oiled muffin tins (an ice cream scoop works well for this).

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Melt butter, add sugar, and cinnamon and top muffins with mixture.

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Bake at 350 degrees for 20 minutes or until toothpick comes out clean.

Tipsy:

– If you have empty muffin cups, fill it half way with water. This will help your other muffins cook more evenly and it will keep any oil in the extra cups from burning!

– Ice Cream Scoops keep your muffins about the same size when portioning out.

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Details:
Bake at 350-20 minutes.
Makes 18 muffins.

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3 thoughts on “Cinnamon-Sugared Rhubarb Muffins

  1. With havin so much written content do you ever run into any problems of plagorism or
    copyright violation? My blog has a lot of exclusive content I’ve either authored myself or outsourced but it looks like a lot of it is popping it up all over the web without my permission. Do you know any techniques to help prevent content from being stolen? I’d
    truly appreciate it.

    • Hi Cindy,
      To be honest, this isn’t something that bothers me too much as many of my recipes started out from the inspiration of others recipes. I also chose to use twitter, Pinterest, and facebook. I’m sure there there is some information out on the on how to deal with this!

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