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Touch of Spring Muffins Recipe

Photo by: Taste of Home

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Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

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12 Servings
Prep: 10 min. Bake: 25 min.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup canola oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
TOPPING:
6 small fresh strawberries, halved
2 teaspoons sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
Bake at 375° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 185 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 212 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Touch of Spring Muffins published in Taste of Home February/March 2000, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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