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Jean B’s Strawberry-Rhubarb Muffins (11-12) These started their lives as strawberry muffins, but last summer (1997) after many iterations in search of perfection, they turned into my favorite flavor combo! I consider them my own creation, since the ingredients and method have been altered--in some cases, drastically. 1 ½ c finely chopped strawberries (ca ¼-1/3") ½ c chopped rhubarb ¾ c sugar 1 c white flour ¾ c whole wheat flour 3-4 Tbsp wheat germ ½ tsp baking soda ¼ tsp nutmeg ¼ tsp salt 2 eggs, beaten ¼ c light olive oil 1 tsp vanilla Combine strawberries, rhubarb, and ½ c sugar, and let stand 1 hour. Heat oven to 425F. Combine remaining ¼ c sugar, flours, wheat germ, baking soda, nutmeg and salt. Beat eggs with oil and add vanilla and strawberry-rhubarb mixture. Spoon into 11-12 greased muffin cups (I like them really full). Bake ca 20 minutes or til pick comes out clean. Serve warm. Jean B. via TNT. Plain Text Version of This Recipe for Printing or Saving | |
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