Rhubarb Streusel Muffins

Rhubarb Streusel Muffins   This recipe came from a Taste of Home magazine.

½ cup butter or margarine, softened

1 cup packed brown sugar

½ cup sugar

1 egg

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

1 cup (8 ounces) sour cream

3 cups chopped fresh or frozen rhubarb, thawed (I chop this to dime size and smaller.)

TOPPING:

½ cup chopped pecans

¼ cup packed brown sugar

1 tsp ground cinnamon

1 Tbsp cold butter or margarine

In a mixing bowl, cream butter and sugars, Add egg; beat well.  In a separate bowl combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, Fold in rhubarb.  Fill 18 paper-lined or greased muffin cups ¾ full.

For topping, combine the pecans, brown sugar, and cinnamon in a small bowl; cut in butter until crumbly.  Sprinkle over batter.  Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

NOTE:  Taste of Home credits this recipe to Sandra Moreside, Regina, Saskatchewan.

NOTE:  These muffins are super moist.  I put the leftovers in a plastic container, but I do not close the lid.  They get really sticky on top and the papers fall off.

NOTE:  I chop up the rhubarb and put 3 cup quantities into vacuum sealed bags and make these muffins when rhubarb isn’t in season.

Sweet Rosemary Rolls

 

Sweet Rosemary Rolls  I got this from a magazine a couple of years ago, but I don’t remember which one.

1 package dry active yeast

¼ cup honey

1 ½ cups warm water

2 tsp olive oil

1 tsp salt

1 6-inch sprig fresh rosemary, fine chopped, or 2 Tbsp. dried

1 ½ cups whole wheat flour

2 to 3 cups flour

In a medium mixing bowl, combine yeast, honey, and water.  Cover and set aside in a warm place for 10 minutes, or until foamy.  Add oil, salt, rosemary, and whole wheat flour and mix well.  Stir in white flour ½ cup at a time until a stiff dough has formed.

Turn out dough onto a floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic.  Place in a lightly oiled bowl, cover with plastic wrap or a towel, and set in a warm place until doubled, about 1 hour.

Punch down and shape into 8 balls and place on a greased baking sheet.  I make about 30 small balls and place them in a greased cake pan. Cover and let rise for 30 minutes.

Bake at 400 degrees for 15 to 20 minutes.

Note:  When I make this in my Kitchen Aid, I skip the hand kneading. I don’t place it in an oiled bowl either.  I leave it in the Kitchen Aid bowl and cover it with a towel.  I always use fresh rosemary.