2 oiled or foil-lined muffin tins.
Bake for 20
br>Combine the rhubarb with the 1/2 cup
Preheat oven to 400 degrees farinheit.
Combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
Add dry ingredients and mix throughly until dry ingredients are moistened.
Fold in rhubarb.
Spoon evenly into 12 muffin cups.
Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
ntil smooth.
Sprinkle chopped rhubarb over baked crust. Pour egg
Mix rhubarb, strawberries and egg and set aside.
Mix sugar, flour and salt; add to fruit and put into pie crust.
Cover with second pie crust.
Sprinkle confectioners sugar on top of crust. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 to 45 minutes.
Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
r spray a 12-cup muffin tin with oil.
Place
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
ightly spray a 12-cup muffin pan with the cooking spray
r spray your muffin pan if you
rease a 6-cup Texas muffin pan and line with paper
00b0F Line a 12-cup muffin tin with paper or foil
hick and foamy. Stir in rhubarb and nuts.
In another
Mix first four ingredients.
Combine egg, milk and oil in separate bowl.
Stir into flour mixture until just moistened. Fold rhubarb and strawberries into batter.
Fill well buttered muffin tins 2/3 full.
Press a strawberry half into the top of each muffin and sprinkle with sugar generously.
Bake at 400\u00b0 for 20 to 25 minutes.
Makes 12 muffins.
00b0F. Line a 12-cup muffin pan with paper liners.
Preheat oven to 400\u00b0F. Grease a 12-cup muffin pan. Combine flour and sugar. Add butter, buttermilk, egg, vanilla and 4 oz. rhubarb. Mix until just combined. Distribute between muffin holes and sprinkle with remaining rhubarb. Combine demerara sugar and cinnamon and sprinkle over top. Bake for around 20 mins. Let cool on a wire rack.