Dessert

Strawberry-rhubarb corn muffin is for Dessert.

Strawberry-rhubarb corn muffin takes 10 minutes to prepare.

Strawberry-rhubarb corn muffin takes 25 minutes to cook.

Strawberry-rhubarb corn muffin makes 18 servings.

The ingredients for Strawberry-rhubarb corn muffin are:

1 cup Yellow Cornmeal
1 cup Flour - Gold medal all purpose flour
.33 cup Granulated Sugar
2.5 tsp Baking Powder
.25 tsp Salt
1 cup, halves Strawberries, fresh
1 cup, diced Rhubarb
.75 cup Milk, nonfat (skim milk)
.25 lemon yields Lemon Juice
1 large Egg, fresh, whole, raw
.25 cup Canola Oil

Here is how you make Strawberry-rhubarb corn muffin:

Directions:Preheat oven to 350 F. Grease muffin pan or line with paper cups. In a large bowl, combine andWhisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and rhubarb Toss gently to coat with the flour mixture. In a small bowl, whisk together the soured milk/buttermilk or yogurt, oil and egg. Add mixture to flour mixture and combine until dry ingredients are just combined. Do not overmix.Fill muffin cups about 2/3 full and bake for 20 -25 minutes.Serving Size:?makes 18 muffins

The nutritional information for Strawberry-rhubarb corn muffin is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 99.4

• Total Fat: 3.6 g
• Cholesterol: 10.5 mg
• Sodium: 111.0 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 1.0 g
• Protein: 2.0 g