Westnut Hazelnut Recipes -

Rhubarb Hazelnut Muffins

Submitted by Elizabeth Alston

Serves: 14
Prep Time: 45 minutes

  • 1 1/2 cups diced fresh rhubarb or two cups frozen
  • sliced rhubarb
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1/2 cup firmly packed light brown sugar
  • 3 tablespoons red currant jelly
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup chopped toasted hazelnuts

If you are using frozen rhubarb, spread it on the counter for about 5 minutes until it is thawed enough to finely dice. While rhubarb thaws, preheat oven to 375 degrees. Grease 14 regular muffin cups, or use paper or foil baking cups.

In a large bowl, combine flour, baking powder, salt and cinnamon; set aside. In a meduim bowl, whisk egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Whisk in milk, butter and vanilla. Stir in the hazelnuts and diced rhubarb. Pour over dry ingredients and gently fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter into muffin cups. Bake 20-30 minutes, or until light brown and springy to the touch in the center. Turn out on to a rack and cool at least 15 minutes before serving.

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