Try this Strawberry and Rhubarb Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 F. In a large bowl, combine the flour, sugar, baking powder, salt and orange rind. In a seperate bowl, beat together the egg, milk and oil. Stir the wet ingredients into the dry ingredients. Gently stir in the rhubarb and strawberries. Do not overmix. Fill 12 well-greased muffin cups 2/3-full with the batter. Sprinkle the muffin tops lightly with sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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Serving Size: 1 Muffin (55g) | ||
Recipe Makes: 12 | ||
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Calories: 138 | ||
Calories from Fat: 42 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 300mg | 10 % | |
Potassium 77.8mg | 2 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.5g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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