Rhubarb Muffins recipe west food
 |
| Rhubarb Muffins recipe west food |
Rhubarb Muffins recipe west food is the perfect way to impress breakfast specials or brunch and also extra coffee time. Tart cake, moist rhubarb chunks covered with soft cakes topped with cinnamon-flavored crumbs. The vibrating taste of rhubarb pairs perfectly in sweet desserts like Rhubarb Crisp and Strawberry Rhubarb Cobbler and now of course, this soft muffin!
Cut Rhubarb Muffins recipe west food
Only rhubarb stems can be eaten. In fact, these extraordinary and extraordinary sour vegetable leaves are poisonous, so "leave" them alone!
To cut fresh stems for use in cooked crispy rhubarb muffins, cut the bottom and leaves and discard. Then cut the stems into small pieces. Rhubarb is quite acidic so I prefer to have small pieces with a sweet cake.
If you have frozen rhubarb, this recipe is the best way to make good use of it. Be sure to melt it first in the filter and discard the remaining juice before continuing.
How to make Rhubarb Muffins recipe west food
- Mix dry ingredients (per recipe below) in a bowl and wet ingredients in a separate bowl.
- Make a hole like a well in the middle of the flour mixture and pour the wet ingredients.
- Stir until most are moistened. Fold in rhubarb.
- Spoon the mixture into a paper-coated or fatty muffin tin up to 2/3 full.
Optional Streusel Topping
Rhubarb is acidic so adding streusel toppings adds a little sweeter. Be creative, stir in nuts, coconut or even wheat and sprinkle on top of the muffin.
Tips for Rhubarb Muffins recipe west food Perfect
- Don't overmix, the mixture should be rather thick
- Don't overbake
- Fill the muffin well 2/3 full
- Throwing the fruit with flour helps to make it spread evenly throughout the muffin
- Mini muffins will take around 10-12 minutes to bake
How long does Rhubarb Muffins recipe west food last?
Like most grilled foods, the taste of Rhubarb Muffins recipe west food is best served warm and fresh from the oven.
Counter / Refrigerator: To keep the muffin moist and fresh, keep the muffin tightly in a plastic container or zip lock bag for up to two days at room temperature or a week in the refrigerator. So that the top is not sticky or soft, make sure it is completely cold before storing.
Freezer: Rhubarb crispy muffins can be frozen for up to four months. Melt at room temperature, or heat directly from the freezer for 10 minutes in a 350 ° F oven or for 30 seconds in a microwave.
Rhubarb Muffins recipe west food
PREP TIME 20 minutes
COOK TIME 18 minutes
TOTAL TIME 38 minutes
Serves 12 muffins
COURSE Breakfast
American CUISINE
Tart, a moist piece of rhubarb covered with soft cakes topped with cinnamon crumbs.
Material :
- 1 cup of rhubarb chopped
- 1 3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 3/4 cup of milk
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla
the streusel topping below is optional
Instructions for making Rhubarb Muffins recipe west food
- Preheat the oven to 400 °. Brush twelve muffin wells or row paper liners.
- Stir the rhubarb with 1 tablespoon of flour and set aside.
- Mix flour, sugar, baking powder and salt in a large bowl with a whisk.
- In a small bowl, beat the eggs, milk, vanilla, and oil.
- Make a hole like a well in the middle of the flour mixture and pour the wet ingredients.. Stir until moist.
- Beat the excess flour from the rhubarb and fold it into a mixture. Don't overmix.
- Fill each muffin well 2/3 full. Top with streusel topping below if using.
- Bake for 18 to 20 minutes or until the toothpicks come out clean.
- Next, remove from the muffin pan and chill to make it better than the results
Recipe notes :
Streusel Topping (optional):
Combine the following with a fork until crumbs: 3 tablespoons of flour, 3 tablespoons of brown sugar, 1/4 teaspoon of cinnamon, 2 tablespoons of chopped pecans or almonds. Sprinkle the muffins before baking.
and serve it in the morning to make it more delicious in breakfast.