Honey-Rhubarb Muffins

Name: Honey-Rhubarb Muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 21 muffins
Ingredients: 1 tablespoon butter; 1/2 cup granulated sugar; 1 egg, slightly beaten; 1 cup packed brown sugar; 2/3 cup cooking oil; 1/2 cup honey; 1/2 teaspoon vanilla; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sour milk; 1 1/2 cups chopped rhubarb; 1/2 cup chopped nuts; 1/2 cup softened butter or 1/2 cup margarine; 1/4 teaspoon finely shredded lemon, rind of; 1/4 cup honey

Submitted by Dancer

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Ready In:: 55mins
Ingredients:: 16
Yields:: 21 muffins

ingredients

1 tablespoon butter
¹⁄₂ cup granulated sugar
1 egg, slightly beaten
1 cup packed brown sugar
²⁄₃ cup cooking oil
¹⁄₂ cup honey
¹⁄₂ teaspoon vanilla
2 ¹⁄₂ cups all-purpose flour
1 teaspoon baking soda
¹⁄₂ teaspoon salt
³⁄₄ cup sour milk
1 ¹⁄₂ cups chopped rhubarb
¹⁄₂ cup chopped nuts
Whipped Honey Butter
¹⁄₂ cup softened butter or 1/2 cup margarine
¹⁄₄ teaspoon finely shredded lemon, rind of
¹⁄₄ cup honey

directions

For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
For Muffins: Line muffin cups with paper bake cups.
Set aside.
In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
In another bowl, stir together the flour, baking soda and salt.
Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
Gently fold in the chopped rhubarb and the chopped nuts.
Fill muffin cups 2/3 full.
Sprinkle with topping.
Bake in a 325º oven 35 to 40 minutes or until golden.
Remove from pans.
Serve warm or cool with Whipped Honey Butter.
Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
Gradually add honey, beating with an electric mixer on high speed until fluffy.
Store, covered, in refrigerator.
Let butter spread stand at room temperature for about 1 hour before serving.

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Reviews

These are awesome, just pulled some stalks up and made em to go with our luncheon salad!

L DJ3309
turned out great. looked like a baker made them. very easy.

cledden
WOW....fantastic!. I had to make up for a shortfall of brown sugar so, I subbed half white sugar and added 1 1/2 tbsp (45ml) of molasses. I also baked it about 45 min in a 8x8 pan rather than muffin tins. My rhubarb was thawed from the freezer so I used 4 well squeezed hand fulls. When mixing I mixed all the wet ingredients very well, folding in the flour mixture gently and carefully folding in the rhubarb. This is definitely going into my menu rotation as I freeze rhubarb from my garden. I'm also thinking of adding cardamom or nutmeg next time.

Bluemonkey
followed the recipe exactly and turned out well

djafishfria
Amazing... I used organic whole wheat flour and cut down the sugar a bit and they were still great. I've tried honey butter in the past and didn't like it at all. I think the lemon rind is what made it so much better than what I've tried before.

pennerrk