We're smack dab in the middle of rhubarb season, and if you want something better than dipping your stalks into sugar try adding rhubarb to your muffins.
Streusel:
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
5 tbsps butter, melted and cooled
1 tsp cinnamon
Muffins:
2 cups flour
1 1/2 tsps baking powder
1 tsp baking soda
1/4 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 cup mashed banana
1 cup milk
2 tsps lemon juice
2/3 cup vegetable oil
2 eggs
2 tsps vanilla
1 cup rhubarb, cut in 1/4 - 1/2" slices
1 cup diced or sliced strawberries
Glaze:
1 cup icing sugar
1-2 tbsps milk
First, combine the streusel ingredients and set aside.
For the muffin batter, stir 2 tsps lemon juice into 1 cup milk. Set aside. In a large bowl, mix the flour, baking powder, baking soda, sugar, brown sugar, salt, cinnamon, ginger and allspice together. In another bowl, whisk the milk/lemon juice, banana, eggs, vanilla and oil together, then add it to the dry ingredients. Fold in the fruit.
Using a medium size ice cream scoop, add batter to paper lined muffin tins. Top with a heaping tablespoon full of streusel.
Add another scoop of batter and another spoonful of streusel. The tins will be quite full and you may want to brush away some of the loose streusel from the top of the tin.
Bake at 375°F for 18-20 minutes or until a cake tester comes out clean. Cool in pan about 10 minutes then remove to a rack to cool completely. Mix the glaze ingredients together and drizzle on top.
Makes 15 medium sized muffins, but dipping your rhubarb stalks in sugar is still a good sweet, tart treat!
Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂
No comments:
Post a Comment