Rhubarb Strawberry Muffins

Name: Rhubarb Strawberry Muffins
Ingredients: 1/2 c. brown sugar; 1/2 c. margarine; 1 1/2 c. sliced fresh or frozen rhubarb, chopped 1/4-inch; 1 (8 oz.) carton plain yogurt; 2 eggs; 2 c. flour; 1 tsp. baking soda; 1/2 tsp. cinnamon; 1/4 c. strawberry preserves, melted

9 ingredients

10 steps

Ingredients

1/2 c. brown sugar
1/2 c. margarine
1 1/2 c. sliced fresh or frozen rhubarb, chopped 1/4-inch
1 (8 oz.) carton plain yogurt
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 c. strawberry preserves, melted

Directions

1

Heat oven to 375°.
2

In large mixer, combine sugar and margarine.
3

Beat at medium speed, scraping bowl often until mixture is creamy (1 to 2 minutes).
4

Add rhubarb, yogurt and eggs. Continue beating until well mixed.
5

By hand, stir in flour, baking soda and cinnamon just until moistened.
6

Spoon into paper-lined muffin pan.
7

Bake 20 to 22 minutes.
8

Cool 5 minutes.
9

Remove from pan.
10

While still warm, brush top of muffins with strawberry preserves.