Almond Rhubarb Muffins

[John DePaula]

Almond Rhubarb Muffins

Serves 12 as Dessert.

For this recipe, I started out with a base from Southern Living Annual Recipes 1986 (p. 301) for Peachy Almond Muffins. I modified it by replacing half of the flour with almond meal and substituting fresh cut rhubarb for the peaches. If you don't have rhubarb, I think that fresh raspberries would be great!

.

Another way I modified the recipe was to add a crunchy brown sugar, chopped nut topping.

.

These muffins are not overly sweet - but that's how I like them! Enjoy.

• 
  

TOPPING

• 1/4 c brown sugar
  
• 1/2 c slivered almonds, coarsely chopped
  
• 1/2 tsp cinnamon
  
• 2 tsp butter, melted
  

MUFFIN BATTER

• 1-1/2 c rhubarb, fresh
  
• 3/4 c almond meal
  
• 3/4 c flour, all-purpose
  
• 1/2 tsp salt
  
• 1/2 tsp baking soda
  
• 2/3 c granulated sugar
  
• 2 eggs, beaten
  
• 1/2 c vegetable oil
  
• 1/2 tsp vanilla extract
  
• 1/4 tsp almond extract
  

Preheat the oven to 350ºF. Grease 12 muffin tins with non-stick cooking spray.

.

TOPPING:

Mix brown sugar, coarsely chopped slivered almonds, cinnamon and melted butter; set aside.

.

MUFFIN BATTER:

Coarsely chop the rhubarb and set aside.

.

Combine almond meal, flour, salt, baking soda, and granulated sugar in a mixing bowl. Stir with a whisk to combine.

.

Make a well in the center of the dry ingredients. Add eggs, vegetable oil, vanilla and almond extract. Stir until dry ingredients are moistened. Add rhubarb (or fruit), stir just until combined.

.

Spoon batter into prepared muffin tins, filling each cavity two-thirds full. Sprinkle each muffin with topping mixture.

.

Bake at 350ºF for 20-25 minutes. Vanilla Ice Cream makes a nice addition.

Keywords: Easy, Cake, Dessert, Snack, French

( RG1950 )