Strawberry Rhubarb Muffins
Prep time:
Baking time:
Makes:
18 muffins
Freezing:
excellent
Ingredients:
Batter
2 3/4 cups
(675 mL)
Five Roses® All Purpose Bleached White Flour
1 cup
(250 mL)
packed brown sugar
1 1/4 tsp
(6 mL)
baking soda
1/2 tsp
(2 mL)
salt
1/2 cup
(125 mL)
Vegetable or Canola Oil
1
egg
1 cup
(250 mL)
buttermilk
1 1/4 cups
(300 mL)
chopped rhubarb
3/4 cup
(175 mL)
chopped strawberries
Topping
1/2 cup
(125 mL)
packed brown sugar
1/2 tsp
(2 mL)
cinnamon
Directions:
- Preheat oven to 375ºF (190ºC). Grease or line muffin pans with paper liners.
- Combine flour, brown sugar, baking soda and salt in a large bowl.
- Whisk oil egg, and buttermilk in a separate large bowl. Add oil mixture to flour mixture. Stir until combined. Stir in rhubarb and strawberries.
- Spoon batter into prepared muffin cups.
- Combine topping ingredients in small bowl. Sprinkle evenly on muffins.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.