How To make Strawberry& Rhubarb Muffins
1 3/4 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
2 ts Grated orange rind
1 Egg
3/4 c Milk
1/3 c Vegetable oil
1 c Finely chopped rhubarb
1/2 c Sliced strawberries
Granulated sugar for dusting
Preheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a seperate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix. Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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Strawberry Rhubarb Muffin | Edye's WW Kitchen | 2 Smart Points Each
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Strawberry Rhubarb Brown Sugar Muffins 2SP each
Original recipe from Drizzle me Skinny. Adapted by Edye's WW Kitchen.
Ingredients
2 egg
3-1/2 Tbsp Truvia Natural sweetener with brown sugar blend DIVIDED
1/3C unsweetened applesauce
1/3 C fat-free half-and-half
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1-3/8C all-purpose flour
½ C strawberries, Diced
½ C rhubarb, Diced
1-1/2 tsp margarine
Instructions
1. Preheat oven to 350F. Spray a 12 hole regular muffin pan with non stick cooking spray. (Do not use liners)
2. In a bowl, whisk together the eggs and 2T of brown sugar. Stir in your applesauce, half and half and vanilla.
3. Mix in 1 1/3 cup flour, baking powder and baking soda.
4. Placed diced strawberries and rhubarb in a small bowl. Mix with 1T Flour, this will help with them not sinking to the bottom of the muffins. Fold into your batter and divide over your 12 muffin cups.
5. In a small bowl combine 1.5T brown sugar, 1T flour, add your cold margarine and blend with a fork. It will be crumbly. Sprinkle over your 12 muffins.
6. Bake in oven for 25 minutes. Muffins are best stored in the refrigerator.
EASY Homemade Strawberry Rhubarb Jam Recipe!!
GET THE RECIPE:
Easy and delicious strawberry rhubarb jam recipe! Instructions for both conventional jam and freezer jam!
This fruity and slightly zesty jam is perfect on top of toast, pancakes, crepes or waffles! Or, use it as filling for cakes, cheesecakes or cupcakes!
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Strawberry & Rhubarb Shortcakes
Strawberries and rhubarbs come together with a golden brown biscuit to form a new type of shortcake. Whipped cream and optional Limoncello make these fruit flavors shine!
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FOR THE FRUIT FILLING
- 1 cup chopped rhubarb
- 2 cups strawberries, hauled and sliced
- 1/2 cup sugar
- 2 tablespoons limoncello
FOR THE BISCUITS
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 8 tablespoons (one stick) cold butter
- 2/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
FOR THE FRUIT FILLING
Combine the rhubarb, strawberries and sugar. Stir until the juices start to collect at the bottom of the bowl.
Set aside in the refrigerator and allow to sit at least 2 hours. The rhubarb and sugar can be combined the day before with the strawberries added one hour before serving.
Immediately before serving, stir in limoncello, if desired.
FOR THE BISCUITS
Preheat oven to 450 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Cut butter into tablespoon-size pieces and stir into the flour to coat the butter with the dry ingredients.
Using a pastry cutter or hands, cut in the butter until the mixture becomes like a coarse, wet sand. The mixture should hold together when squeezed and then crumble away.
Separately, whisk the buttermilk, egg and vanilla.
Pour into the biscuit mixture and quickly stir with a fork.
When the mixture begins to hold together and is very shaggy, pour onto a floured surface. Knead together until a dough is formed. Then press into a large rectangle.
Fold the rectangle in thirds as you would a letter. Press into a 12x8-inch rectangle.
Cut into 8 biscuits and place on a parchment-lined baking sheet.
Brush the tops with cream and sprinkle with sugar.
Bake in preheated oven until golden, 12-15 minutes.
Remove from oven and cool for 15 minutes.
To serve, cut a biscuit in half and spoon the macerated fruit on the bottom half. Place biscuit on top and dollop with whipped cream.
How to Make Rhubarb Strawberry Crunch | Rhubarb Recipes | Allrecipes.com
Get the recipe for Rhubarb Strawberry Crunch at
Strawberry and rhubarb is a match made in baking heaven, don't you think? In this video, we marry the two together and they live happily every after in this sweet and crunchy baked dessert.
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