Rhubarb Sticky Muffins
Get some fruit in your day by incorporating it into these delicious rhubarb muffins. Infused with orange, they are delightfully sticky and make a wonderful snack or an easy grab-n-go breakfast.
Cooking Time25 min
Ingredients
- 4 tablespoon butter or butter substitute
- 6 tablespoon dark brown sugar
- 1 cup rhubarb, cut in small dice
- 4 tablespoon butter or butter substitute, softened
- 1/4 cup sugar or sugar substitute suitable for baking
- 1 egg or 2 egg whites
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup skim milk
- grated rind of 1 orange
Instructions
- Preheat oven to 350 degrees F.
- Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly.
- Stir in the rhubarb.
- Distribute this mixture evenly into 12 muffin cups.
- Cream the softened butter and the sugar together, then beat in the egg.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly. To this mixture, add the butter-sugar mixture alternately with the milk. Do not overmix.
- Stir in the orange rind.
- Pour equal amounts of the batter into the muffin cups.
- Bake in a preheated 350 degrees F oven for 25 minutes.
- Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact.
- Serve warm, with glaze topside.