Touch of Spring Muffins Recipe

5 3 12
Touch of Spring Muffins Recipe
Touch of Spring Muffins Recipe photo by Taste of Home
Publisher Photo

Touch of Spring Muffins Recipe

Read Reviews
5 3 12
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Touch of Spring Muffins in Taste of Home February/March 2000, p31

Nutritional Facts

1 each: 185 calories, 7g fat (1g saturated fat), 20mg cholesterol, 212mg sodium, 27g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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
  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. Yield: 1 dozen.
Originally published as Touch of Spring Muffins in Taste of Home February/March 2000, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTouch of Spring Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmartin01 User ID: 1012828 31662
Reviewed Jun. 5, 2011

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

MY REVIEW
ChristinePeck User ID: 5070997 91421
Reviewed Apr. 19, 2010

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

MY REVIEW
katlaydee3 User ID: 3741999 203469
Reviewed Apr. 11, 2010

"Delicious, fresh and moist."

Loading Image