Strawberry-rhubarb corn muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup Yellow Cornmeal 1 cup Flour - Gold medal all purpose flour .33 cup Granulated Sugar 2.5 tsp Baking Powder .25 tsp Salt 1 cup, halves Strawberries, fresh 1 cup, diced Rhubarb .75 cup Milk, nonfat (skim milk) .25 lemon yields Lemon Juice 1 large Egg, fresh, whole, raw .25 cup Canola Oil
Directions:
Preheat oven to 350 F. Grease muffin pan or line with paper cups. In a large bowl, combine and
Whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and rhubarb
Toss gently to coat with the flour mixture. In a small bowl, whisk together the soured milk/buttermilk or yogurt, oil and egg.
Add mixture to flour mixture and combine until dry ingredients are just combined. Do not overmix.
Fill muffin cups about 2/3 full and bake for 20 -25 minutes.
Serving Size: makes 18 muffins
Preheat oven to 350 F. Grease muffin pan or line with paper cups. In a large bowl, combine and
Whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and rhubarb
Toss gently to coat with the flour mixture. In a small bowl, whisk together the soured milk/buttermilk or yogurt, oil and egg.
Add mixture to flour mixture and combine until dry ingredients are just combined. Do not overmix.
Fill muffin cups about 2/3 full and bake for 20 -25 minutes.
Serving Size: makes 18 muffins
Nutritional Info Amount Per Serving
- Calories: 99.4
- Total Fat: 3.6 g
- Cholesterol: 10.5 mg
- Sodium: 111.0 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g
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