Touch of Spring Muffins
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 1 dozen.
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
Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 egg
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3/4 cup milk
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1/3 cup canola oil
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1/2 cup sliced fresh strawberries
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1/2 cup sliced fresh rhubarb
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TOPPING:
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6 small fresh strawberries, halved
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2 teaspoons sugar
Directions
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1.
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.
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2.
Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
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3.
Bake at 375° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 185 calories, 7g fat (1g saturated fat), 20mg cholesterol, 212mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 3g protein.
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