Nut -Topped Strawberry Rhubarb Muffins

Nut -Topped Strawberry Rhubarb Muffins
PREP: 25 min.| BAKE: 20 min. + cooling

A crispy topping highlights these muffins filled with two favorite spring foods. They’re great for a grab-and-go breakfast.

2-3/4 cups all-purpose flour
1-1/3 cups packed 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 vegetable oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb

TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 1-1/2 dozen.
From: Audrey Stallsmith Hadley, Pennsylvania

EDITOR’S NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Related Posts :