Strawberry Rhubarb Streusel Muffins
|
Nutrition Facts Canadian
|
1 Portion 0g Total Servings:0
|
|
| % Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
|
|
|
|
Cholesterol / Cholestérol
0mg
0%
|
|
|
Carbohydrate / Glucides
0g
0%
|
|
|
|
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
|
1 Portion 0g Total Servings: 0
|
|
| Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
|
* Based on a 2000 calorie diet
|
| Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
15 mins
|
Cook time
28 mins
|
Total time
43 mins
|
|
Ingredients
Muffin
1 package Kinnikinnick Pancake and Waffle Mix - reserve ¼ cup for Streusel (454 g)
¼ cup vegetable oil (45 g)
⅓ cup granulated sugar (75 g)
½ cup sour cream (130 g)
1 large egg (56 g)
1 tsp pure vanilla extract (4 g)
½ cup milk 2% (128 g)
1 cup rhubarb - fresh or frozen (150 g)
1 cup strawberries - fresh or frozen (150 g)
|
Streusel
¼ cup Kinnikinnick Pancake and Waffle Mix - reserved (40 g)
2 tbsp granulated sugar (26 g)
2 tsp butter - hard (10 g)
|
|
Directions
Muffins
- Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
- Chop rhubarb and strawberries into ½” pieces. Set aside.
- Combine oil, sugar, egg and milk in a bowl. Mix until combined.
- Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture alternating with sour cream. Mix for 2 - 3 minutes with an electric mixer until combined.
- Fold in chopped fruit.
- Drop batter into muffin pan. Top with Streusel mix or course granulated sugar.
- Bake for 24 - 28 minutes in preheated oven (check for doneness, muffin will spring back to the touch).
Yields 16 Muffins
Streusel
- Combine reserved Kinnikinnick Pancake and Waffle Mix and sugar in a small bowl.
- Cut butter in using a pastry knife or butter knife until crumble stage. Do not over mix.
Tips & Variations
- If using frozen fruit, thaw first. Pat dry.
|
|
