Rhubarb Strawberry Muffins
Rhubarb Strawberry Muffins is an moderately easy dinner. Made with 1/2 c. brown sugar, 1/2 c. margarine, 1 1/2 c. sliced fresh or frozen rhubarb, chopped 1/4-inch, 1 (8 oz.) carton plain yogurt and 2 eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Heat oven to 375Β°.
In large mixer, combine sugar and margarine.
Beat at medium speed, scraping bowl often until mixture is creamy (1 to 2 minutes).
Add rhubarb, yogurt and eggs. Continue beating until well mixed.
By hand, stir in flour, baking soda and cinnamon just until moistened.
Spoon into paper-lined muffin pan.
Bake 20 to 22 minutes.
Cool 5 minutes.
Remove from pan.
While still warm, brush top of muffins with strawberry preserves.
π· Perfect Pairings
Complete your meal with these
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