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Touch of Spring Muffins

Name: Touch of Spring Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen.
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

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Test Kitchen Approved

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

Touch of Spring Muffins Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Touch of Spring Muffins

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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