Strawberry-Rhubarb Muffins
271
Strawberries and Rhubarb is a classic combination. The strawberries deliver the sweetness and the rhubarb delivers the tang in these easy to make muffins that use one of the first signs of Spring, Rhubarb.
Ingredients
| 1 ½ | cups |
strawberries
finely chopped |
* |
| ½ | cup |
rhubarb
chopped |
* |
| ¾ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 3 to 4 | tablespoons |
wheat germ
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
nutmeg
|
* |
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| ¼ | cup |
olive oil
light |
|
| 1 | teaspoon |
vanilla extract
|
Directions
Combine strawberries, rhubarb, and ½ cup sugar, and let stand 1 hour.
Heat oven to 425 degrees F.
Combine remaining ¼ cup sugar, flours, wheat germ, baking soda, nutmeg and salt.
Beat eggs with oil and add vanilla and strawberry-rhubarb mixture.
Spoon into 11 to 12 greased muffin cups Bake 20 minutes or til pick comes out clean. Serve warm.
Nutrition Facts
Serving Size 46g (1.6 oz)Amount per Serving
Calories 17030% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 35mg
12%
Sodium 85mg
4%
Total Carbohydrate
9g
9%
Dietary Fiber 1g
6%
Sugars g
Protein
7g
Vitamin A 1%
•
Vitamin C 0%
Calcium 1%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
