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Nut-Topped Strawberry Rhubarb Muffins

Taste of Home
  • 45 minutes
  • Serves 18

INGREDIENTS

3/4 cup

Rhubarb, fresh or frozen

1 cup

Strawberries, fresh

1

Egg

2 3/4 cups

All-purpose flour

2 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 2/3 cups

Brown sugar, packed

1 tsp

Cinnamon, ground

1/4 tsp

Salt

2 tsp

Vanilla extract

1/2 cup

Canola oil

1/2 cup

Pecans

1 tbsp

Butter

1 cup

Buttermilk