Rhubarb Muffins

One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm.  This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie.  These were a hit with everyone this morning, especially with Dad.  

Happy Father's Day, Dad!

 

¾ cup brown sugar

⅓ cup Canola oil

1 egg

½ cup sour milk (add ¼ tsp. vinegar to milk to sour)

1 tsp. vanilla

½ tsp. baking soda

1½ cup flour

1 cup rhubarb (or other fruit)

½ cup nuts or sunflower seeds (optional)

Mix first seven ingredients well.  Fold in fruit & nuts.

*Topping:

¼ cup brown sugar

½ tsp. cinnamon

¼ cup nuts or sunflower seeds (optional)

Mix these three ingredients together, and top on muffins before baking.

Bake @ 325° for 25-30 minutes.

Makes 1 dozen muffins.

*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.

Pumpkin Chocolate Chip Muffins

The bonus recipe.  I had half a can of pumpkin open in the fridge and had to make good use out of it.  I think the staff at school was glad I did.  These were a HUGE hit!

Thanks to all who floated recipes my way, and a special thank you to all who politely offered themselves up as guinea pigs to my festive challenge.  This was the perfect way to end the pumpkin bonanza!

1 2/3 cups flour
¾ cup sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 cup pumpkin purée
2 eggs
½ cup melted butter
1 cup dark or semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)

1. In a mixing bowl, combine flour, sugar spice, baking soda, baking powder and salt.  In a separate bowl add pumpkin, eggs and butter; mix well until blended.  Stir in chocolate chips.  Combine with flour mixture until just moistened.

2. Fill muffin cups (either liners or greased pan) ¾ full.  Bake  20-25 minutes at 350°, or until muffins are puffed and spring back when touched.  Remove from pan and serve warm.

Yields 12 regular muffins and 12 mini muffins.

These muffins easily receive 5 out of 5 pumpkins!

Homemade Blueberry Muffins

This recipe was so easy to make, and a hit with the lovelies. I prepared it this morning before they woke up so they'd have breakfast ready for them, but it is certainly easy enough to do with them.... next time!

1 3/4 cups Bisquick
1/2 cup quick oats
1/2 c sugar
3/4 cup milk
1 large egg, beaten
1 Tbsp. vegetable oil

1 cup blueberries, can be frozen

Preheat oven to 375°. Line 12 muffin cups with baking liners. In a large bowl, combine beat together egg, milk & vegetable oil. Mix in Bisquick, oats and sugar. When all of above ingredients are thoroughly mixed, add blueberries & stir. Scoop batter with an ice cream scoop into cups. Bake in oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.