Wednesday, June 11, 2014

Flour's Raspberry Rhubarb Muffins

These are some amazing muffins!  Raspberry and rhubarb make a great combo with this sweet, light muffin.  Noah says these are his favorite muffins ever, and even Owen gave them a 9.  Noah gave them a perfect 10, I gave them a 9, and Aaron gave them an 8.  Each muffin was only 148 calories.  I think Flour must make the biggest muffins in the world, because although the recipe said it was only going to make 12 muffins, I ended up with 30 muffins, and Flour's pumpkin muffins made even more.  Anyway, they are low in calories and delicious, so win win :).

I am putting in the directions for how I did this recipe, it is basically the same as the Flour recipe, but I had to make a few minor changes.

3 1/4 c flour
1/2 t baking soda
3 t baking powder
1/4 t salt
2 eggs
1 egg yolk
1 1/3 c sugar
10 T butter, melted
1 c milk, at room temperature
1 c sour cream, at room temperature
2 t vanilla
1 c frozen raspberries
1 c chopped rhubarb

Preheat oven to 350 and line 30 muffin cups with paper liners.  Sift together the flour, baking soda, baking powder and salt.  Whisk together the eggs and egg yolk in another bowl.  Slowly whisk in the sugar, butter, milk, sour cream and vanilla until well combined.  Pour the butter-sugar mixture into the flour mixture and using a rubber spatula, fold gently just until combined.  Gently fold in the raspberries and rhubarb until evenly distributed.  Lumpy batter is good :).  Bake for about 20 minutes, checking after that to ensure the muffins don't over cook.  Cool and then eat or freeze.

1 comment:

  1. We tried the strawberry muffins that you published a few days ago and we were not really excited about them. I think we both agreed with all of you: an 8. Thanks for the recipe, though. I will have to try these, too. They sound even better than the strawberry ones. Love mom