Strawberry Rhubarb Muffins
>
Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

The legendary pairing of tart rhubarb and sweet strawberries is a fabulous combo in a simple muffin.

Servings: 43 servings (1 serving = 1 muffin)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb 8.00 oz
3 cups
Heavy whipping cream
8 oz
1 cup
Gold Medal™ Original Variety Muffin Mix (11564)
5 lb
1 box
Rhubarb, IQF, thawed, rinsed, drained
12 oz
1 1/2 cups
Strawberries, IQF, thawed, drained
12 oz
1 1/2 cups
  1. Combine water and whipping cream in mixing bowl; add muffin mix and mix until batter is smooth.
  2. Fold in rhubarb and strawberries; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool before serving.
BAKE:
TEMP
TIME
Convection Oven*
375°F
17-19 minutes
Standard Oven
425°F
21-23 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 muffin
Calories
250
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
320mg
13%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
20g
Protein
3g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content