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Strawberry-Rhubarb Muffins With Cinnamon Sugar

Time 1 hour
Yields Makes 12 muffins
Strawberry-Rhubarb Muffins With Cinnamon Sugar

Cinnamon sugar

1

Combine the sugar and cinnamon in a small dish and set aside.

Muffins

1

Place a rack in the center of the oven; heat the oven to 375 degrees. Line 12 muffin cups with paper or spray with cooking spray. Set aside.

2

Whisk together the sugar, oil, buttermilk, egg, egg whites and vanilla in a large bowl until smooth.

3

Place the strawberries and rhubarb in another bowl with 1/2 cup of flour. Use your hands to toss until the fruit is well-coated. Add the remaining flour, cinnamon, baking powder, baking soda and salt to the egg mixture. Use a wooden spoon to combine, then add the fruit mixture. Mix well.

4

Put 1/4 teaspoon of Cinnamon Sugar in each muffin cup. Spread (or shake the pan) until the bottoms of the cups are evenly coated. Spoon about 1/4 cup of batter into each cup. Drizzle 1/2 teaspoon of butter over each; sprinkle 1/2 teaspoon Cinnamon Sugar over each.

5

Bake the muffins until they’re well-browned and a toothpick inserted into the center of a muffin comes out clean, about 22 to 25 minutes. Cool the muffins in the pan for 30 minutes. (These can be completely cooled and frozen up to 1 month in an airtight plastic bag.)


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