Teri’s Rhubarb Muffins

Teri’s Rhubarb Muffins - 3 Ways
Chinese 5-Spice Muffins Ingredients
  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 1/2 teaspoons baking powder
  4. 1 teaspoon Chinese 5-Spice
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup Greek yogurt
  8. 8 Tablespoons unsalted butter, melted and cooled slightly
  9. 2 large eggs
  10. 1 teaspoon vanilla extract
  11. 1 1/2 cups 1/4-inch diced rhubarb (about 1/2 #)
For the topping
  1. 3 Tablespoons sugar
  2. 1/2 teaspoon Chinese 5-Spice
Lemon Ginger Rhubarb Muffins Ingredients
  1. Omit Chinese 5-Spice and add...
  2. 2 Tablespoons chopped candied ginger
  3. Zest of 1-2 lemons
  4. 1 Tablespoon candied lemon peel
  5. Top with Salt Sisters Lemon Sugar
Orange Vanilla Rhubarb Muffins Ingredients
  1. Omit Chinese 5-Spice and add...
  2. Zest of 1 orange
  3. 2 Tablespoons candied orange peel
  4. 1 teaspoon each vanilla and vanilla bean paste
  5. Top with Salt Sisters Vanilla Sugar
  1. Pre-heat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, baking powder, dry spices, baking soda, salt and zest if using. Whisk to blend. In a medium bowl, whisk together the yogurt, melted butter, eggs, vanilla and vanilla bean paste, if using, until smooth.
  2. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb and citrus peel, if using. The batter will be very thick.
  3. Divide the batter among the muffin cups, using the back of a spoon to settle the batter into the cups. The batter should mound a bit higher thanthe tops of the cups. Sprinkle a generous amount of topping over each muffin.
  4. Bake until pick inserted comes out clean, about 18 minutes for medium muffins or 7-10 for mini muffins. Let cool in pan for 5 minutes then lift out of pan. Yields 12 medium muffins or 20-24 mini muffins.
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