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Rhubarb Orange Coffeecake Muffinettes

Makes 24 little muffins

Ingredients:

Topping:
1 tablespoon unsalted butter
1/3 cup golden brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
Muffinette Batter:
1 1/2 cup brown sugar, packed firm
2/3 cup canola oil
l large egg
l cup fresh orange juice
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons Clabber Girl Baking Powder
1 1/2 cup diced rhubarb, fresh or frozen

Instructions:

Preheat oven to 375 degrees F.

Line a 12-cup muffin frame with paper muffin liners or spray with cooking spray.

For topping, cut butter into sugar, cinnamon and walnuts to make a coarse, crumbly mixture. In a large mixing bowl, combine brown sugar, oil, egg, and vanilla in a large bowl and stir to blend. Stir in orange juice. In another bowl, stir together all dry ingredients. Blend this into wet batter only to partially combine, and then fold in rhubarb. Scoop, using an ice-cream scoop to dispense. Top each muffin generously with prepared topping. Place in oven, reduce heat to 350 and bake 18-22 minutes or until muffins are golden to medium brown.

Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman

Comments:

These tiny little gems are springy and fresh, and a lovely Purim basket
treats.