BATTER2 3/4 cups (675 mL) Robin Hood® All Purpose Flour1 1/4 cups (300 mL) brown sugar, packed1 1/4 tsp (6 mL) baking soda1/2 tsp (2 mL) salt1/2 cup (125 mL) margarine, melted1 egg1 cup (250 mL) buttermilk1 1/4 cups (300 mL) rhubarb, chopped3/4 cup (175 mL) strawberries, choppedTOPPING1/2 cup (125 mL) brown sugar, packed1/2 tsp (2 mL) cinnamon
1. COMBINE first 4 dry ingredients. Combine remaining ingredients for batter in large mixing bowl. Add dry ingredients. Mix thoroughly until dry ingredients are moistened.2. Spoon into 18 muffin cups sprayed with a non-stick spray.3. COMBINE topping ingredients. Sprinkle evenly on muffins.4. BAKE at 350°F (180°C) for 25-30 minutes, or until tops are firm to touch.
Love the combination of strawberries and rhubarb. This sounds delicious...
Made these last evening. Moist and delicious.
my mom loves rhubarb pie so i think she will like this for a little treat
are you able to use frozen rubarb as I have no access to the fruit what so ever and if so does the recipe change somewhat??? Thanks
Although they tasted very good, we found these muffins to be very dry, I think I will add an another egg or some oil if I make them again.
It’s hard to say why friends and family will love these muffins so much. Maybe it’s the tangy taste of fresh rhubarb in Strawberry Rhubarb Muffins, the sweet goodness of fresh strawberries, or the cinnamon brown sugar crumble topping in every bite.
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