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Strawberry-Rhubarb Muffins

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Strawberry-Rhubarb Muffins

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.

 

Yield

12 servings

Prep

25 min

Cook

20 min

Ready

45 min
Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups strawberries
finely chopped
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½ cup rhubarb
chopped
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¾ cup sugar
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1 cup all-purpose flour
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¾ cup whole-wheat flour
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3 to 4 tablespoons wheat germ
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½ teaspoon baking soda
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¼ teaspoon nutmeg
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¼ teaspoon salt
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2 large eggs
beaten
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¼ cup olive oil
light
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
355 ml strawberries
finely chopped
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118 ml rhubarb
chopped
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177 ml sugar
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237 ml all-purpose flour
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177 ml whole-wheat flour
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wheat germ
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2.5 ml baking soda
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1.3 ml nutmeg
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1.3 ml salt
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2 large eggs
beaten
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59 ml olive oil
light
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5 ml vanilla extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 17030% 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?
 

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