Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a Mother’s Day brunch.   Sour cream gives them an extra-tender crumb.  Add ½ teaspoon grated fresh ginger or lemon peel for a flavor twist.  Mother’s Day is on Sunday May 12^th.

Rhubarb-Orange Muffins Recipe

Rhubarb Orange Muffins

1 ¾ cups flour

2/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 (8 oz.) container sour cream, room temperature

3 Tbsp. orange juice

2 tsp. grated orange peel

2 eggs, lightly beaten, room temperature

5 Tbsp. unsalted butter, melted, cooled

1 cup diced fresh rhubarb (1/2 inch)

2 Tbsp. sparkling sugar

Heat oven to 400 F.  Line 12 muffin cups with paper liners or spray with cooking spray.  Whisk flour, sugar, baking powder & soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended.  Whisk in eggs until well-combined.   Whisk in butter.

Make well in center of flour mixture.  Pour in sour cream mixture; fold into flour mixture.  When about halfway combined, add rhubarb; fold just until no traces of flour remain.  Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops springs back when gently pressed and toothpick inserted in center comes out clean.  Remove from pan; cool completely.

(Recipe for Rhubarb-Orange Muffins was in Cooking Club magazine, April/May 2011)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.