Strawberry Rhubarb Muffins

Name: Strawberry Rhubarb Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup brown sugar; 1/2 cup of whole weat flour; 1 tablespoon baking soda; 1/2 teaspoon salt; 1 large egg; 3/4 cup buttermilk; 1/4 cup cooking oil; 1 cup of chopped fresh strawberries; 1 cup of chopped frech rhubarb; 1/2 teaspoon ground cinnamon; 1/3 cup brown sugar

Submitted by Chef #1559014

"I really like this recipe, it is sweet but not to sweet. I got the recipe from the cookbook Mostly Muffins by Jean Paré."

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Ready In:: 28mins
Ingredients:: 12
Yields:: 12 muffins

ingredients

2 cups all-purpose flour
1 cup brown sugar
¹⁄₂ cup of whole weat flour
1 tablespoon baking soda
¹⁄₂ teaspoon salt
1 large egg
³⁄₄ cup buttermilk
¹⁄₄ cup cooking oil
1 cup of chopped fresh strawberries
1 cup of chopped frech rhubarb
TOPPING
¹⁄₂ teaspoon ground cinnamon
¹⁄₃ cup brown sugar

directions

Measure the first 5 ingredients into a large bowl. Stir. Make a well in the centre.
Combine the next 3 ingredients into a medium bowl. Add it to the well.
Add strawberries and rhubarb. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
TOPPING: Combine cinnamon and brown sugar in smaal cup. Sprinkle on batter. Bake in 375 F (190 C) oven for 18 to 20 minutes until wooden pick insereted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.