Strawberry-rhubarb corn muffin
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
Introduction
Adaptation of a strawberry muffin recipe Adaptation of a strawberry muffin recipeNumber 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
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