Strawberry Rhubarb Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 18 |
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I really like this recipe, it is sweet but not to sweet. I got the recipe from the cookbook Mostly Muffins by Jean Paré. Ingredients:
2 cups all-purpose flour |
1 cup brown sugar |
1/2 cup of whole weat flour |
1 tablespoon baking soda |
1/2 teaspoon salt |
1 large egg |
3/4 cup buttermilk |
1/4 cup cooking oil |
1 cup of chopped fresh strawberries |
1 cup of chopped frech rhubarb |
1/2 teaspoon ground cinnamon |
1/3 cup brown sugar |
Directions:
1. Measure the first 5 ingredients into a large bowl. Stir. Make a well in the centre.
2. Combine the next 3 ingredients into a medium bowl. Add it to the well.
3. Add strawberries and rhubarb. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
4. TOPPING: Combine cinnamon and brown sugar in smaal cup. Sprinkle on batter. Bake in 375 F (190 C) oven for 18 to 20 minutes until wooden pick insereted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.
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