Rhubarb Muffins with Streusel Topping

Rhubarb Muffins with Streusel Topping Fruity muffin with a streusel topping. Dessert Rhubarb Muffins with Streusel Topping Rhubarb Muffins with Streusel Topping thumbnail Preparation Time: 25 minutes Total time: 45 minutes 16 Servings Ingredients: 2 cups frozen rhubarb, defrosted, chopped, 1-1/4 cups all-purpose flour, divided, 1/2 cup wheat flour, 2/3 cup granulated sugar, divided, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 tsp salt, 1 cup light sour cream, 6 tablespoons butter or margarine, melted, 1 egg(s), beaten, 2 teaspoons vanilla extract, Streusel Topping (recipe below), Instructions: Step 1: Combine 1 cup all-purpose flour, whole wheat flour, 1/3 cup sugar, cinnamon, baking powder, baking soda and salt in bowl, set aside. Step 2: Toss drained rhubarb with remaining 1/3 cup sugar, continue to drain. Step 3: Blend sour cream, margarine or butter, egg and vanilla.  Stir sour cream mixture into dry ingredients (dough will be stiff).  Toss rhubarb with remaining 1/4 cup flour.  Stir into batter. Step 4: Place baking cups in muffins tins.  Divide batter equally into muffin cups. Use spoon to smooth batter.  Sprinkle with streusel topping. Step 5: Bake at 375°F. 20 to 25 minutes or until tooth pick inserted comes out clean. Cool and serve. Step 6: Streusel Topping:  Mix together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar,  1/2 teaspoon ground cinnamon and 1/8 teaspoon salt.  Stir in 5 teaspoons butter or margarine, melted until blended.  Sprinkle over muffin batter. 


Prep Time 25 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 140 Calories
Servings 16
Nutrition facts Nutrition facts

About

Fruity muffin with a streusel topping.

Ingredients 13

Ingredients

2 cups frozen rhubarb, defrosted, chopped
1-1/4 cups all-purpose flour, divided
1/2 cup wheat flour
2/3 cup granulated sugar, divided
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp salt
1 cup light sour cream
6 tablespoons butter or margarine, melted
egg(s), beaten
2 teaspoons vanilla extract
  Streusel Topping (recipe below)

Steps

STEP1
Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Direction

Combine 1 cup all-purpose flour, whole wheat flour, 1/3 cup sugar, cinnamon, baking powder, baking soda and salt in bowl, set aside.

STEP2
Ingredients

2 cups DOLE Frozen Rhubarb, thawed, drained and chopped
1/3 cup granulated sugar

Direction

Toss drained rhubarb with remaining 1/3 cup sugar, continue to drain.

STEP3
Ingredients

1 cup nonfat or light sour cream
6 tbsp margarine or butter, melted
1 large egg, beaten
2 teaspoons vanilla extract

Direction

Blend sour cream, margarine or butter, egg and vanilla.  Stir sour cream mixture into dry ingredients (dough will be stiff).  Toss rhubarb with remaining 1/4 cup flour.  Stir into batter.

STEP4
Ingredients

Streusel Topping (recipe below)

Direction

Place baking cups in muffins tins.  Divide batter equally into muffin cups. Use spoon to smooth batter.  Sprinkle with streusel topping.

STEP5

Direction

Bake at 375°F. 20 to 25 minutes or until tooth pick inserted comes out clean. Cool and serve.

STEP6

Direction

Streusel Topping:  Mix together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar,  1/2 teaspoon ground cinnamon and 1/8 teaspoon salt.  Stir in 5 teaspoons butter or margarine, melted until blended.  Sprinkle over muffin batter. 


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