Rhubarb Streusel Muffins

This recipe was given to me by a close family friend. Finding different uses for rhubarb is a fun challenge, and these muffins are great for entertaining at a Sunday brunch. They are not too sweet and are made with wholewheat flour, bran and a relatively small amount of oil, yet they are moist and delicious. I have also made this recipe at other times of the year using fresh highbush Nova Scotia blueberries. The unique butter they are served with is simple to make, and most people have the staples in their pantry.

Ingredients for Rhubarb Streusel Muffins

1⁄4 cup (60 mL) packed brown sugar

2 tbsp (30 mL) large-flake rolled oats

1 tbsp (15 mL) all-purpose flour

1 tbsp (15 mL) melted butter

2 tsp (10 mL) cinnamon

1⁄2 tsp (2 mL) ground cloves

1⁄4 tsp (1 mL) nutmeg

1 egg, beaten

1½ cups (375 mL) packed brown sugar

2 cups (500 mL) fresh chopped rhubarb chopped (1⁄2-inch pieces)

1 cup (250 mL) buttermilk

1⁄2 cup (125 mL) vegetable oil

1 tsp (5 mL) vanilla extract

1 1⁄2 cups (375 mL) all-purpose flour

1⁄2 cup (125 mL) whole wheat flour

1⁄2 cup (125 mL) wheat bran

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) salt

Ingredients for Honey Vanilla Butter

1 vanilla bean or 1 tsp (5 mL) vanilla extract

3⁄4 cup (175 mL) butter, softened

1⁄4 cup (60 mL) liquid honey

Rhubarb Streusel Muffins
In a bowl, stir together brown sugar, oats, flour, butter, cinnamon, cloves, and nutmeg; set aside. In a bowl, stir together egg, brown sugar, rhubarb, buttermilk, oil, and vanilla. In the second bowl, whisk together flour, whole wheat flour, bran, baking soda, baking powder, and salt. Stir egg mixture into flour mixture until combined. Dividing evenly, fill greased 12-cup muffin tin, sprinkle reserved brown-sugar mixture over top. Bake at 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks.
Makes 12 muffins

Honey Vanilla Butter
Split the vanilla bean in half and scrape out seeds using the back of a paring knife; discard pods and add seeds (or extract) to butter in a mixing bowl. Beat butter and vanilla, scraping down sides, until light and fluffy. On medium speed, beat in honey, scraping down sides, and process until smooth.
Makes 1 cup (250 mL)

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Rhubarb Streusel Muffins