Yummy Muffins

I found this recipe for Orange Rhubarb Bread in a magazine and tried it a few weeks. Much to my surprise all my kids love it. It was a bigger hit as muffins than it was as bread.

Here's the recipe:

Orange-Rhubarb Quick Bread
2 ½ Cups All Purpose Flour
¼ Cup Yellow Cornmeal
2 ½ tsp. Baking Powder
1 tsp. Salt
1 ½ Cups Granulated Sugar
¾ Cup Butter, melted or cooking oil
3 Eggs, lightly beaten
½ Cup Milk
2 tsp. Finely Shredded Orange Peel
2 Tbsp. Orange Juice
2 Cups Finely Chopped Fresh or Frozen Rhubarb*

Preheat oven to 350 degrees.

Lightly coat two 8x4x2 inch baking pans with nonstick cooking spray.

In a large bowl combine flour, cornmeal, baking powder, and salt. In a medium bowl stir together granulated sugar, butter, eggs, milk, orange peel and orange juice until combined; stir into dry ingredients just until moistened.

Gently fold rhubarb into batter. Divide and spoon batter into prepared pans; sprinkle Streusel Topping evenly over tops. Bake 40 to 45 minutes. Cool in pans for 5 minutes. Remove from pans. Cool completely and drizzle loaves with Powdered Sugar Drizzle.

*Note: To use frozen rhubarb, measure 2 cups frozen rhubarb; thaw just enough to finely chop. Thaw completely; drain in colander before using.

Streusel Topping: In a small mixing bowl combine ½ cup flour, ½ cup packed brown sugar and 1/8 tsp ground nutmeg. With a pastry blender, cut in ¼ cup butter until mixture is crumbly. Stir in 2 tbsp sliced almonds, if desired.

Powdered Sugar Drizzle: In a small mixing bowl stir together ½ cup powdered sugar, ½ tsp finely shredded orange peel (if desired) and enough milk (2 to 3 tsps) to be drizzling consistency.

LSW: I make it without streusel topping and powdered sugar drizzle. I like to make muffins instead and it makes 24. Bake for 15 minutes or so. I also used 1/2 cup butter and not ¾ cup and didn’t notice a difference. I used 2 egg beaters and 1 real egg and it turned out fine. I just added a little more orange juice.