Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Strawberry-Rhubarb Muffins
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- #36621
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 3/4 cup flour
1/2 cup sugar
1 egg
3/4 cup milk
2 1/2 teaspoons baking powder
1/3 cup oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 cup minced rhubarb
1/2 cup sliced strawberries
Topping
2 tablespoons brown sugar
1/2 teaspoon cinnamon
6 strawberries, halved
directions
Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins.
Sprinkle mixed topping over each muffin, gently place one strawberry half on each muffin. Bake at 400 degrees F for 20-25 minutes.
added by
luckytrim
nutrition data
181 calories, 7 grams fat, 26 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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