Rhubarb And Cinnamon Muffin Recipe

photo credit: kitopiaclubhq.wordpress.com

We all need to do our bit to go green and if you’re a cupcake addict like most of the people we know then silicone baking cups is a step in the right direction. Throw them paper cups away, the party theme from Kitchen Buddies ensures that you will never need another purchase ever again. Use them over and over to make delicious cupcakes like the Rhubarb And Cinnamon Muffin.

And here’s how easy it is to make them and what you’ll need:

• 9 oz. (2 cups) all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon

Firstly, place your baking tray in the centre  of your oven and set your heat dial to 400°F.

The Muffin Batter

In a medium to large bowl add your cinnamon, baking soda, salt, sugar and flours. Whisk until the ingredients blend.Use a small to medium mixing bowl and put in the melted butter, eggs until creamy and smooth. Gently add the sour cream with one hand while using a spatula in the other string lightly until the sour cream disappears. Add the dry ingredients and continue to turn lightly. Do not over mix! Now, add the rhubarb and turn the mixture over until it thickens. Then add the wet ingredients to the dry and stir until they bind Lay your Kitchen Buddies Silicone Baking Cups on a tray. There is no need to grease your cups as you would your paper cups as these cups are non-stick. Equally divide the batter so that they are above the top of the cup.

The Topping

In a small bowl mix together the cinnamon and sugars. Sprinkle evenly over each muffin cup.Place your mixture into your pre-heated oven until they are golden brown. This should be around 18-22 minutes. Carry out the spring test. Gently push down the middle of the muffin and look for it to spring all the way back. If not, place back in the oven for a few minutes more.

When satisfied, remove from oven and lay to rest for a further 10 minutes.

Carefully pull back the silicone baking cups until you hear a shallow pop, then ease the cupcake out and onto your baking tray.

Serve warm and enjoy :)

post credits: http://bit.ly/1zYkJ63