Jun 22, 2011

Muffin Queen

 
In honor of my sisters birthday I wanted to post this delicious muffin recipe. My sister is known for being the "muffin queen". Nobody makes muffins like Julie Outhouse.  This is not one of her famous recipes but I am sure she would make these taste fabulous! Maybe I will talk her into making these for me when I go home to visit.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice or white grape juice
  • 1 teaspoon grated orange peel
  • 1 cup diced fresh or frozen rhubarb, thawed and drained

  • TOPPING:
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons butter, softened
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon

Directions

  • In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack. Yield: 1 dozen.

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