It's spring, and that means rhubarb season is here! These strawberry rhubarb muffins have a crunchy streusel topping and are loaded with fruity tart rhubarb and sweet fresh strawberries. Note: This ...
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket ... or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon ...
Make the crumble topping. Cut the butter into ... If you over-mix the batter your muffins will be tough and may not bake evenly. Now add the rhubarb, folding it onto the batter.
The batter will be quite thick, you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb ...
Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.
Add this to the butter mixture and mix well. Scoop into the paper cases filling 2/3 full and gently press the pieces of fruit on top of the muffins. Bake the muffins for about 30 minutes ...
Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the ... Transfer the muffins to a rack to cool before serving.
1. To make topping: In saucepan, combine rhubarb, orange juice and maple syrup. Bring to boil, reduce heat to medium and simmer for five minutes until rhubarb has softened and starts to break down.
Take off the heat, stir in the rhubarb and tip the mixture into a wide 2 litre/3½ pint baking dish. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, place the flour, cinnamon ...
I love the generous crunchy topping on the fruit crumble, which is bursting with wintery flavours. I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home ...