Strawberry Rhubarb Muffins
Prep Time 15 mins
Cook Time 20 mins
Serves 18
Difficulty N/A
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
Step 1:
Preheat oven to 375ºF (190ºC). Grease or line muffin pans with paper liners.
Step 2:
Combine flour, brown sugar, baking soda and salt in a large bowl.
Step 3:
Whisk oil egg, and buttermilk in a separate large bowl. Add oil mixture to flour mixture. Stir until combined. Stir in rhubarb and strawberries.
Step 4:
Spoon batter into prepared muffin cups.
Step 5:
Combine topping ingredients in small bowl. Sprinkle evenly on muffins.
Step 6:
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.
