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Strawberry Rhubarb Muffins

Anna Nienhuis {hiddenponies.com}
  • 45 minutes
  • Serves 12

INGREDIENTS

1 cup

chopped rhubarb (fresh or frozen - if frozen, do not thaw first)

1 cup

chopped strawberries

1 tbsp

all purpose flour

1 1/2 cups

all purpose flour

1 cup

whole wheat flour (all purpose can be substituted)

1 tsp

baking soda

1 tsp

baking powder

1/2 tsp

salt

1 cup

packed brown sugar

1/2 cup

vegetable oil

1

egg

1 cup

plain low-fat yogurt or sour cream (not non-fat)

1 tsp

vanilla

TOPPING:

2 tbsp

melted butter

1/2 cup

brown sugar

1/4 cup

quick cooking oats

1/2 tsp

cinnamon