Streusel Topping
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teasp cinnamon
3 tablesp cold unsalted butter
Batter
3 cups thinly sliced fresh or frozen rhubarb
2 cups all-purpose flour
2 to 3 large oranges
1/4 cup of butter, melted
1 egg
1 teasp vanilla
1/2 cup granulated sugar
2 teasp baking powder
3/4 teasp baking soda
1/2 teasp each cinnamon & salt
1- In a bowl, stir all topping ingredients, except butter, together. Cut butter into small cubes and add. Work butter in until just crumbly and set aside.
2- Lightly spray a 12 cup muffin tin with oil. If using frozen rhubarb, place in a colander and rinse with water to melt ice crystals. Pat dry, then thinly slice. Sir fresh or frozen rhubarb with 1/4 cup flour to coat. Finely grate 1 tablsp peel from oranges, then squeeze juice into a small measuring cup. If there isn’t enough juice to measure 1 cup, add water. Melt butter and set aside.
3- In a medium bowl, whisk the egg. Stir in peel, juice and vanilla. In a large bowl, using a fork, stir remaining 1-3/4 cups flour with sugar, baking powder, soda, cinnamon and salt. Make a well in center, and pour in egg mixture and cooled melted butter. Stir until evenly mixed. Stir in floured rhubarb mixture.
4- PREHEAT oven to 375 degrees. Divide batter evenly between muffin cups. Sprinkle with topping. Bake in center of preheated oven until tops are golden and a skewer inserted into center comes out clean, 25 o 30 min. Let stand a couple of minutes, then run a knife around muffins. Remove to a rack to cool. Muffins keep well at room temp. for 2-3 days. Wrap airtight to freeze up to 2 months. Enjoy!
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