• Baking Time 20 minutes
  • Preparation Time 15 minutes
  • Makes 18 muffins
  • Freezing Excellent

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Ingredients

  • Batter
  • 2 3/4 cups Robin Hood® Original All Purpose Flour
  • 1 cup packed brown sugar
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Crisco® Vegetable or Canola Oil
  • 1 egg
  • 1 cup buttermilk
  • 1 1/4 cups chopped rhubarb
  • 3/4 cup chopped strawberries
  • Topping
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon

Serving Size: 18 muffins

Directions

Serving Size: 18 muffins

  • Preheat oven to 375ºF (190ºC). Grease or line muffin pans with paper liners.
  • Combine flour, brown sugar, baking soda and salt in a large bowl.
  • Whisk oil egg, and buttermilk in a separate large bowl.  Add oil mixture to flour mixture. Stir until combined. Stir in rhubarb and strawberries.
  • Spoon batter into prepared muffin cups.
  • Combine topping ingredients in small bowl. Sprinkle evenly on muffins.
  • Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.

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