RHUBARB STRAWBERRY MUFFINS RECIPES

Name: Strawberry Rhubarb Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 3/4 cups flour; 2 1/2 teaspoons baking powder; 1/2 cup sugar; 3/4 teaspoon salt; 1 egg, lightly beaten; 3/4 cup milk; 1/3 cup vegetable oil; 3/4 cup minced rhubarb; 1/2 cup sliced strawberry; 6 small strawberries, cut in half

STRAWBERRY RHUBARB MUFFINS RECIPE - FOOD.COM

Strawberry Rhubarb Muffins Recipe - Food.com image

What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 cup sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
3/4 cup minced rhubarb
1/2 cup sliced strawberry
6 small strawberries, cut in half

Steps:

Heat oven to 400 degrees.
Mix flour, baking powder, sugar, and salt in a large bowl.
Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
Fold in rhubarb and sliced strawberries.
Fill paper lined muffin tins 2/3 full with batter.
Press a strawberry half gently into top of each muffin.
Sprinkle tops generously with sugar.
Bake until golden, about 20- 25 minutes.
Cool before serving.

Nutrition Facts : Calories 172.9, FatContent 7.2, SaturatedFatContent 1.3, CholesterolContent 17.6, SodiumContent 235.2, CarbohydrateContent 24.3, FiberContent 0.8, SugarContent 8.9, ProteinContent 3

STRAWBERRY RHUBARB MUFFINS RECIPE | ALLRECIPES

Strawberry Rhubarb Muffins Recipe | Allrecipes image

A multigrain muffin with fresh strawberries and rhubarb.

Provided by Lila Brueggeman

Categories Bread Quick Bread Recipes Muffin Recipes

Yield 1 dozen

Number Of Ingredients 12

Ingredients

1 cup bread flour
? cup amaranth flour
? cup brown rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground allspice
½ cup chopped rhubarb
½ cup water
¼ cup honey
3 tablespoons vegetable oil
1 egg
½ cup chopped strawberries

Steps:

Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
Whisk together rhubarb juice, honey, oil, and egg.
In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.

Nutrition Facts : Calories 107.5 calories, CarbohydrateContent 16.3 g, CholesterolContent 15.5 mg, FatContent 4.4 g, FiberContent 0.8 g, ProteinContent 1.6 g, SaturatedFatContent 0.6 g, SodiumContent 140 mg, SugarContent 7.8 g

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