Touch Of Spring Muffins Recipes

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TOUCH OF SPRING MUFFINS



Touch of Spring Muffins image

Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup canola oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
TOPPING:
6 small fresh strawberries, halved
2 teaspoons sugar

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. , Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. , Bake at 375° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

SPRING MUFFINS



Spring Muffins image

Make and share this Spring Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
6 small fresh strawberries, halved
2 teaspoons sugar

Steps:

  • In a large bowl, combine first 4 ingredients.
  • In another bowl, beat egg, milk and oil until smooth.
  • Stir into the dry ingredients just until moistened.
  • Fold in strawberries and rhubarb.
  • Fill greased or paper-lined muffin cups three-fourths full.
  • Place a strawberry half, cut side down, on each.
  • Sprinkle with sugar.
  • Bake at 375 degrees for 22-25 minutes or until muffins test done.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • Serve warm.

TOUCH OF SPRING MUFFINS



Touch of Spring Muffins image

Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
½ cup sliced fresh strawberries
½ cup sliced fresh rhubarb
6 small strawberries, halved
2 teaspoons sugar

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. Bake at 375 degrees F for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 26.9 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 177.8 mg, Sugar 10.4 g

TOUCH OF SPRING MUFFINS



Touch of Spring Muffins image

Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
½ cup sliced fresh strawberries
½ cup sliced fresh rhubarb
6 small strawberries, halved
2 teaspoons sugar

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. Bake at 375 degrees F for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 26.9 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 177.8 mg, Sugar 10.4 g

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