Heart Happy Featured Recipe

Add to Favourites
My Favourites
Email this recipe
Print this recipe
Nut-topped Strawberry Rhubarb Muffins
Created by paullois, Tuesday, 02 July 2013
none
Ingredients
At a glance
Cooking Method
Bake
Difficulty
Easy
Course/Dish
Breakfast
Muffin
Makes
18
  • 2 3/4 cups flour
  • 1 1/3 cups packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla
  • 1 cup chopped fresh strawberries
  • 3/4 cup diced fresh or frozen rhubarb
  • Topping:
  • 1/2 cup pecans
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
Methods/steps
  1. In a large cowl, combine the first six ingredients.
  2. In another bowl, whisk the egg, buttermilk, oil and vanilla.
  3. Stir into dry ingredients just until moistened.
  4. Fold in strawberries and rhubarb.
  5. Fill greased or paper-lined cups 2/3 full.
  6. In a small bowl, combine pecans, brown sugar and cinnamon.
  7. Sprinkle over batter.
  8. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool 5 minutes before removing from the pans to wire racks.
  10. Serve warm.
Reviews
 

Get Email Updates!

Enter your email address:

Delivered by FeedBurner