How To make Strawberry& Rhubarb Muffins
1 3/4 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
2 ts Grated orange rind
1 Egg
3/4 c Milk
1/3 c Vegetable oil
1 c Finely chopped rhubarb
1/2 c Sliced strawberries
Granulated sugar for dusting
Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a seperate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix. Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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Let's Cook inEnglish - Strawberry/Rhubarb Crumble Muffins
Situé au 129 boulevard de la Reine à Versailles (78), Let's Cook! inEnglish propose des cours d'anglais pas comme les autres ! En effet, enfants comme adultes peuvent perfectionner ou apprendre la langue de Shakespeare en cuisinant et en s'amusant.
On y découvre des spécialités culinaires Made in USA où toutes les recettes sont réalisées avec la chef américaine Teri Multon.
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Almond cakes and quick strawberry & rhubarb marmalade
(Recipe down below)
Today we’re making a simple almond cake that also happens to be gluten free! This rich and moist cake will keep for about a week at room temperature, that is, if you don’t eat it before that time ;)
To accompany our almond cake we’ll make a quick marmalade using seasonal fruits and a hefty dose of spices. The spices really help the marmalade to reach a new level of flavour, so don’t skimp on them!
Almond cake
Ingredients
• 200 g almond paste
• 2 large eggs (weight after cracking: 110 g)
• 55 g butter
Method
1. Put the almond paste in a bowl and beat using a wooden spoon
2. Beat the eggs until well mixed, then add to the almond paste in 4 stages. Ensure that the mixture is free of lumps before you add the next quantity of egg.
3. Slowly melt the butter in the microwave (approximately 45 seconds at 450 W) and add to the batter.
4. Put a round pipping tip with a diameter of approximately 10 mm in a piping bag. Using a knife, cut of the top of the piping bag. Push a part of the piping bag inwards the round tip and twist to prevent leakage while you’re filling the piping bag.
5. Fill the piping bag and divide the batter over the 12 cavities of your silicone mould.*
6. Bake in a preheated oven for approximately 17-20 minutes at 200 °C
*If you do not have silicone moulds, you can bake this cake in metal tins, but to ensure that the cakes come out neatly these should be greased before filling the cavities with cake batter.
Rhubarb and strawberry marmalade
Ingredients
• 600 g rhubarb
• 400 g strawberries
• 200 g sugar
• 100 g water
• 2 vanilla pods
• 2 cinnamon sticks
• 2 pieces of star anise
Method
1. Break the cinnamon sticks and scrape the seeds out of the vanilla pods.
2. Combine water, sugar and spices in a pan.
3. Cut any funky bits of the rhubarb, cut into large chunks and add to the pan.*
4. Gently wash the strawberries, hull and cut into quarters. Small strawberries may be left whole.
5. Quickly bring the marmalade to a boil, then reduce the heat and allow the marmalade to simmer for 8 to 10 minutes.
6. Leave the marmalade to cool and put into jars. Store in the refrigerator.
*If you’re looking for a marmalade with a thicker consistency, peel the rhubarb and allow the marmalade to cook for 5-10 minutes longer. This will allow the rhubarb to almost fully disintegrate and thicken the marmalade.
strawberry rhubarb muffins
learn to make strawberry rhubarb muffins with a sugar crumble perfect for a summer breakfast treat!
my blog: adashofayla.blogspot.com
Strawberry Rhubarb Muffin Recipe
follow along as I show you how to make my strawberry rhubarb muffin recipe.
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Rhubarb And White Chocolate Muffins: Keep Calm And Bake 8
In this episode of Keep Calm And Bake, Andrea and Sarah show you how to make delicious and fruity rhubarb muffins with white chocolate chips.
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SERVES: 12
OVEN TEMP: 200°C
INGREDIENTS:
100 g butter, at room temperature
150 g granulated sugar
2 eggs
100 g ground almonds
50 ml buttermilk
1 tsp vanilla extract
150 g plain flour
1.5 tsp baking powder
100 g good quality white chocolate, chopped
150 g rhubarb, chopped
1 tbsp demerara sugar
STEP 1: COMBINE
In a freestanding mixer, cream together the butter and sugar. Add the almonds and eggs and beat. Then add buttermilk, flour, baking powder, and vanilla extract and mix until all combined. Finally, fold in the rhubarb and white chocolate.
STEP 2: BAKE
Scoop batter into lined muffin tins and sprinkle with demerara sugar. Bake for 22-25 mins or until golden on top and a cake tester comes out clean. If your cakes are cooking unevenly turn the tray around half way through cooking.
How to Pick Rhubarb | BONUS Rhubarb SLUSH Recipe!
Spring means rhubarb! How do you pick rhubarb? When do you know when you rhubarb is ready? What is this amazing rhubarb slush you speak of? I'll answer all those questions and more in this video!
Thank you for watching and please don't forget to like this video and subscribe to see more videos like this!
Rhubarb recipes:
Rhubarb Slush:
Rhubarb Bars:
Heavenly Rhubarb Muffins:
Peach Rhubarb Jam:
Rhubarb Peach Jam:
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