{"id":604,"date":"2023-05-16T20:10:44","date_gmt":"2023-05-16T20:10:44","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=604"},"modified":"2023-05-20T21:21:33","modified_gmt":"2023-05-20T21:21:33","slug":"rhubarb-crumble-muffins","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/rhubarb-crumble-muffins\/","title":{"rendered":"Rhubarb Crumble Muffins"},"content":{"rendered":"

\"\"
\nThis is based on a BBC Good Food recipe – I trust the Brits to know what to do with rhubarb.<\/p>\n

Muffins:<\/strong><\/p>\n

3\/4 cup sugar
\n1 1\/2 cups chopped rhubarb
\n2 tablespoons vegetable oil
\n1 large egg
\n1 teaspoon vanilla
\n2\/3 cups buttermilk or sour milk*<\/a>
\n1 1\/2 cups unbleached white flour
\n1 teaspoon baking powder
\n1 teaspoon baking soda
\n1\/2\u00a0 teaspoon fine salt<\/p>\n

Crumble:<\/strong><\/p>\n

1\/4 cup flour
\n1\/4 cup brown sugar
\n1\/4 cup rolled oats
\n1 teaspoon cinnamon
\n4 tablespoons of cold butter, salted or un-
\npinch of salt if you use un-salted butter<\/p>\n

    \n
  1. Heat oven to 375\u00b0 and line a 12-hole muffin tin with muffin papers.<\/li>\n
  2. Stir the sugar and rhubarb together in a bowl, and set aside while you make the crumble topping.<\/li>\n
  3. For crumble, mix the brown sugar with the flour, oats, and cinnamon, then slice the butter into small pieces on top, and mix with your fingers or a fork until clumpy.<\/li>\n
  4. Stir the oil, egg, vanilla, and buttermilk into the sugary rhubarb.<\/li>\n
  5. Combine the flour, baking powder, and baking soda in another large bowl, add the rhubarb mixture, and fold together until there are no visible dry bits of flour.<\/li>\n
  6. Spoon or scoop into the muffin pan, and top each with a thick layer of the crumble mixture.<\/li>\n
  7. Bake for 18-20 mins. until golden and firm.<\/li>\n<\/ol>\n

    <\/a>*If you don’t have buttermilk, to make enough sour milk for this recipe, put 2 teaspoons of vinegar or lemon juice in the bottom of a spouted measuring cup. Pour in milk up to the 2\/3 cup mark, and let stand about 10 minutes. Proceed with the recipe.
    \n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

    This is based on a BBC Good Food recipe – I trust the Brits to know what to do with rhubarb. Muffins: 3\/4 cup sugar 1 1\/2 cups chopped rhubarb 2 tablespoons vegetable oil 1 large egg 1 teaspoon vanilla 2\/3 cups buttermilk or sour milk* 1 1\/2 cups unbleached white flour 1 teaspoon baking … <\/p>\n

    Continue reading “Rhubarb Crumble Muffins”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-604","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=604"}],"version-history":[{"count":12,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/604\/revisions"}],"predecessor-version":[{"id":631,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/604\/revisions\/631"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}