Joan's Strawberry Rhubarb Muffins

Breakfast-Brunch
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  1. 1 3/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 egg slightly beaten 3/4 cup plain yogurt (milk can be substituted) 1/3 cup vegetable oil 1/2 teaspoon vanilla 3/4 cup diced fresh rhubarb 1 cup chopped fresh strawberries Preheat oven to 400 degrees. In large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, combine egg, yogurt, oil, and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and strawberries into batter. Divide batter between 12 greased muffin cups. Sprinkle tops generously with sugar (or glaze with icing after baking. See below). Bake in preheated oven at 400 degrees for 20 – 25 minutes or until golden brown. Powdered sugar icing (optional) Mix powdered sugar with half & half and vanilla (to taste) to make icing. Glaze warm muffins with the icing. Makes 12 muffins

The Ellery House

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