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Nut Topped Strawberry Rhubarb Muffins Recipe
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Chopped fresh strawberries||1 Cup (16 tbs)|
|Diced rhubarb||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Cold butter||1 Tablespoon|
Serving size: Complete recipe
Calories 4442 Calories from Fat 1517
% Daily Value*
Total Fat 174 g267.6%
Saturated Fat 27.7 g138.5%
Trans Fat 0 g
Cholesterol 243.7 mg
Sodium 2431 mg101.3%
Total Carbohydrates 673 g224.5%
Dietary Fiber 21.1 g84.6%
Sugars 379 g
Protein 59 g117.6%
Vitamin A 15.8% Vitamin C 163.3%
Calcium 150.3% Iron 130.5%
*Based on a 2000 Calorie diet
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 4000 for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.