Strawberry-rhubarb corn muffin

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Strawberry-rhubarb corn muffin calories by ingredient


Adaptation of a strawberry muffin recipe Adaptation of a strawberry muffin recipe
Number of Servings: 18


    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


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