Wednesday, July 20, 2011

Rhubarb Streusel Muffins

With the heat wave we are experiencing, the cool weather veggies in my garden are just about finished (peas/rhubarb/lettuce).   If we get the record temperatures they are predicting (may reach 50C with humidity) in the next couple of days they will be finished.

I've just cut up the last of the rhubarb from my garden, made muffins and froze the rest of the rhubarb to enjoy later.    This recipe came from an old Canadian Chatelaine magazine from 2008.   Very delicious !
Rhubarb Streusel Muffins
Prep 30 mins
Bake 25 mins
Makes 12 Muffins

Streusel Topping
1/3 cup (75 ml)
All-purpose flour 
¼ cup (50 ml) granulated sugar
¼ cup (50 ml) brown sugar
½ tsp (2 ml) cinnamon
3 tbsp (45 mL) cold unsalted butter

3 cups (750 mL) thinly sliced fresh or frozen rhubarb (leaves removed and discarded)
2 cups (500 mL) all-purpose flour
2 large oranges
¼ cup (50 mL) butter, melted
1 egg
1 tsp (5mL) vanilla
½ cup (125 mL) granulated sugar
2 tsp (10mL) baking powder
¾ tsp (4mL) baking soda
½ sp (2mL) cinnamon and salt

1.  In a bowl, stir all topping ingredients, except butter, together.   Cut butter into small cubes and add.  Using your hands, work until just crumbly.   Set aside.

2. Preheat oven to 375F (190C).  Lightly spray or grease a 12-cup muffin tin with oil.  If using fozen rhubarb, place in a colander and rinse with water to melt ice crystals.  Pat dry, then thinly slice.  Stir fresh or frozen shubarb with 1/4 cup (50 mL) flour to coat.  Finely grate 1 tbsp (15mL) peel from oranges, then squeeze juice into a small measuring cup.  If there isn't enough juice to measure 1 cup (250mL), add water.   Melt butter and set aside.

3.  In a medium bowl, whisk egg.  Stir in peel, juice and vanilla. In a large bowl, using a fork, stir remaining 1 3/4 cups (425mL) flour with sugar, baking powder, soda, cinnamon and salt. Make a well in centre.  Pour in egg mixrue and cooled melted butter.  Stir until evenly mixed.  Batter will be thick.  Stir in floured rhubarb mixture.

4.  Divide batter between muffin cups, filling 3/4 full.  Sprinkle with topping.  Bake in centre of a preheated oven until tops are golden and a skewer inserted into centre of muffin comes out clean, 25-30 mins.  Let stand a couple of minutes, then run a knife around muffins.   Remove to a rack to cool.  Muffins will keep well, covered at room temperature for up to 2 days.  Or wrap airtight and freeze up to 2 months.


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