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  • Orange Rhubarb Muffins

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    Orange Rhubarb Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. brown sugar
    • 1/2 tsp cinnamon
    • 1/2 c. finely minced walnuts
    • 1 Tbsp. unsalted butter
    • 1 1/2 c. brown sugar, packed hard
    • 2/3 c. canola or possibly vegetable oil
    •     l large egg
    • 1 tsp vanilla
    •     l c. orange juice
    • 2 1/2 c. unbleached all-purpose flour
    • 1/8 tsp salt
    • 1/2 tsp cinnamon
    • 1/2 tsp baking soda
    • 2 tsp baking pwdr
    • 1 1/2 c. diced rhubarb, fresh or possibly frzn
    •     Preheat the oven to 375 degrees.

    Directions

    1. Line 12 c. of a large-size muffin pan (c. should be at least 3 inches in diameter by 1 1/4 inches deep) with paper liners or possibly spray with cooking spray.
    2. Alternatively, use a muffin pan with smaller c., that will yield more muffins.
    3. To prepare the streusel: In a small bowl, mix together the brown sugar, cinnamon and walnuts. Cut in the butter to make a coarse, crumbly mix. Set aside.
    4. To prepare the batter: In a large mixing bowl, combine the brown sugar, oil, egg and vanilla. Stir to blend well.
    5. Stir in the orange juice.
    6. In a separate bowl, stir together the remaining dry ingredients.
    7. Blend the dry ingredients into the wet ingredients till partially combined, then mix in the diced rhubarb.
    8. Scoop, using an ice-cream scoop to dispense the batter, into the muffin c..
    9. Sprinkle each muffin generously and proportionately with the streusel topping. Place the muffins in the oven, reduce the heat to 350 degrees and bake 25-30 min or possibly till the muffins are golden brown to medium brown and a wooden pick inserted in the center comes out clean.
    10. Makes 12 large muffins.

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