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Touch of Spring Muffins

Total Time

Prep: 10 min. Bake: 25 min.

Makes

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

  • 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

  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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
  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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Reviews

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Average Rating:
  • jmartin01
    Jun 5, 2011

    Yum!! Not super sweet, which I enjoyed. :) The rhubarb and strawberry was a great combination in and was really easy.

  • ChristinePeck
    Apr 19, 2010

    Best warm! I used frozen fruit and it still turned out great! Devoured very quickly!

  • katlaydee3
    Apr 11, 2010

    Delicious, fresh and moist.