Granola Topped Raspberry Rhubarb Muffins
Are you running out of ways to use your rhubarb this year? Give rhubarb muffins a try!
Rhubarb is an amazing plant that grows so large and abundant in the Last Frontier that it seems as if it were made for Alaska. My sister bought a new house this winter and when summer came around she was pleasantly surprised to find that she has many healthy rhubarb plants in her front yard. Some have seed stalks almost five feet tall! Needless to say, she has tons of rhubarb to share and I was happy to bring some home.
Batter placed into muffin-top pan
Placing granola topping on muffin batter Rhubarb is great for any dish you’d like to add a little tartness to. It complements the sweetness of raspberries, and the two go together especially well in muffins. When getting ready to make these muffins I was happy to discover that I had a container of raspberries stashed in my freezer that my mom had given to me from her garden last year. My sister's rhubarb, my mom's raspberries, and the crunchiness of a granola topping makes these muffins my new favorite breakfast food. With a cup of coffee, they're amazing!
Muffin Ingredients: 6 cups flour 1.5 cups white sugar 2 cups milk 1 stick butter (melted) 4 eggs 2 tsp vanilla 3 Tbsp baking powder 1.5 tsp salt 2 cups chopped rhubarb 2 cups raspberries Granola Topping Ingredients: 1 cup granola 1 stick butter (melted) ½ cup brown sugar 1 tsp cinnamon 1 Tbsp flour Directions: Preheat oven to 400 F. In a large bowl mix eggs and butter together. Add the rest of the muffin ingredients until mixed thoroughly. Mix in rhubarb and raspberries last. Mix the granola topping ingredients together in a separate bowl. Place the muffin mixture in a greased muffin pan. I prefer using muffin top pans, but either will work. Top the batter with about a tablespoon or less of the granola topping. Bake in oven for 15-18 minutes. Makes about 3-4 dozen.
Hot Granola Topped Raspberry Rhubarb Muffins
In the mood for more baking? Check out this recipe—"Great Alaskan Chocolate Sheet Cake."
Margie S. April 17, 2021