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Strawberry-Rhubarb Muffins

 
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Strawberry-Rhubarb Muffins Strawberry-Rhubarb Muffins 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

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.

 

* not incl. in nutrient facts

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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?

 

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