Rhubarb streusel muffins [Bridgehead / Jess Fletcher & Tracey Clark] from Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region (page 53) by Anne DesBrisay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on February 26, 2017

    Once in awhile I treat myself to a Bridgehead rhubarb streusel muffin so it's nice to have the recipe, which is true to the real thing. Nothing really unique about it -just a good, solid recipe for a fruity, perfectly crumbly moist muffin. This recipe made ten giant muffins with some streusel left over. As well, you can use two cups chopped rhubarb and two cup firm, chopped strawberries. I like to add a quarter cups of slivered almond to the topping. Giant muffins bake at 350 degrees Fahrenheit for thirty minutes in my oven.

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