Strawberry Rhubarb Muffins
Print recipe| Serves | 24 |
| Inspiration | Robin Hood Baking Festival |
Ingredients
- 2 3/4 Cups all purpose flour
- 1 1/4 Cups brown sugar
- 1 1/4 Tsp baking soda
- 1/2 Tsp salt
- 1/2 cup butter (melted)
- 1 egg
- 1 cup buttermilk or soured milk
- 1 1/4 Cups chopped rhubarb
- 3/4 cups chopped strawberries
Topping
- 1 Tbsp brown sugar
- 1/2 Tsp cinnamon
Directions
| Combine the first four ingredients. Mix well. | |
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Combine melted butter, egg, buttermilk, rhubarb and strawberries in large mixing bowl.  | |
| Add dry ingredients. Mix thoroughly until dry ingredients are moistened. Spoon batter into prepared muffin pans. (greased or lined with silicon or paper muffin cups) | |
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Combine brown sugar and cinnamon. Sprinkle evenly on muffins.  | |
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Bake for 25 to 30 minutes or until top springs back when lightly touched.  | |