Rhubarb Muffins
Introduction
Rhubarb muffins are a delicious treat that everyone loves. They are moist and tender, filled with tangy rhubarb, and have a sweet cinnamon topping. Perfect for breakfast or a snack!
Why Make This Recipe
Making rhubarb muffins is a great way to use fresh rhubarb. The muffins are easy to prepare and taste amazing. They bring a unique flavor that is different from regular muffins. Plus, they are a wonderful way to enjoy a seasonal fruit.
How to Make Rhubarb Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup diced rhubarb
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Gently fold in the diced rhubarb.
- Fill each muffin cup with the batter about halfway full. Sprinkle cinnamon and brown sugar on top of each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool before serving.
How to Serve Rhubarb Muffins
Serve rhubarb muffins warm or at room temperature. They are great on their own or with a bit of butter. Enjoy them with coffee or tea for a wonderful snack.
How to Store Rhubarb Muffins
Store any leftover muffins in an airtight container at room temperature for 2-3 days. You can also freeze them for up to 3 months. To enjoy, thaw them at room temperature or warm them in the microwave.
Tips to Make Rhubarb Muffins
- Make sure to chop the rhubarb into small pieces for even distribution in the muffins.
- You can add nuts or oats for extra texture if you like.
- If rhubarb is not available, you can substitute it with apples or berries.
Variation
Try adding a lemon glaze on top of the muffins for an extra zing. Or you can mix in chocolate chips for a sweeter treat.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before adding it to the batter.
2. How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour and reduce the sugar to make them healthier.
3. Can I double the recipe?
Absolutely! Just double all the ingredients and make sure you have enough muffin tins or bake in batches.
Cheesecake Brownies
Introduction
Cheesecake brownies are a scrumptious dessert that combine rich, fudgy brownies with creamy cheesecake. They are a hit for parties and family gatherings!
Why Make This Recipe
These brownies are a delicious treat that everyone will enjoy. They are simple to make and mix two beloved desserts into one. If you love chocolate and cheesecake, this recipe is perfect for you!
How to Make Cheesecake Brownies
Ingredients:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese
- 1/4 cup powdered sugar
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- Melt the butter in a medium bowl, then mix in the granulated sugar, eggs, and vanilla extract until smooth.
- Stir in cocoa powder, flour, and salt until just combined.
- Spread half of the brownie batter into the prepared pan.
- In another bowl, beat the cream cheese with powdered sugar until smooth. Spread the cheesecake mixture over the brownie layer.
- Top with the remaining brownie batter and swirl gently with a knife.
- Bake for 30-35 minutes or until a toothpick comes out mostly clean. Let cool before cutting into squares.
How to Serve Cheesecake Brownies
Serve cheesecake brownies warm or chilled. They can be enjoyed on their own or topped with whipped cream or fresh berries for an extra treat!
How to Store Cheesecake Brownies
Store any leftover brownies in an airtight container in the fridge for up to a week. You can also freeze them for up to 3 months. Just wrap them tightly in plastic wrap before freezing.
Tips to Make Cheesecake Brownies
- Make sure the cream cheese is softened for a smoother texture.
- Don’t overbake the brownies; they should be fudgy and moist.
- For more flavor, you can add chocolate chips to the brownie batter.
Variation
Try adding a swirl of caramel sauce on top of the cheesecake layer for a tasty twist. You can also experiment with different flavors of cheesecake, like chocolate or pumpkin.
FAQs
1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture may change slightly.
2. How do I know when the brownies are done?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter.
3. Can I make these brownies ahead of time?
Yes, you can make them a day or two ahead of time. They taste even better after chilling in the fridge!
