Strawberry Rhubarb Muffins

Breakfast-Brunch
Temps de cuisson: 15 min
Portions: 6

Ingrédients

  • 2 cups Flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chopped pecans
  • 1 egg
  • 1/4 cup vegetable or canola oil
  • 2 teaspoons grated orange peel
  • 3/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 cup rough chop rhubarb
  • 3/4 cup cut strawberries

  1. Preheat oven to 375.
  2. Chop rhubarb and strawberries into 1/4" - 1/2" pieces. Grate orange peel. Tip: It's best to cut strawberries and rhubarb ahead of time, lay on a plate and freeze. Store in freezer in a bag or tupperware until ready to use.
  3. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. Set aside.
  4. In a large mixing bowl, combine egg, oil, orange peel, orange juice and vanilla.
  5. Add dry ingredients to this mixture; stir just until moist. Stir in fruit. Fill greased muffin tin full. (8 medium or 6 large) Bake for 25 - 30 minutes

The Black Walnut Guest House

Détails

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  • Avis (139) 4,8
  • Chambres 4
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