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Categories:
rhubarb strawberries all-purpose flour whole wheat flour baking powder baking soda salt sugar egg sour cream almond extract brown sugar
Viewed: 39 - Published at: 2 years agoIngredients
- 1 cup Diced (Small Dice) Rhubarb
- 1 cup Chopped Strawberries
- 1 cup All-purpose Flour, Plus 1 Tablespoon To Coat Chopped Fruit
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1-1/2 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/4 cups Butter, Softened Or Slightly Melted
- 1/4 cups Vegetable Oil
- 3/4 cups Sugar
- 1 whole Egg
- 1 cup Low-fat Sour Cream Or Plain Yogurt
- 1/2 teaspoons Almond Extract
- Sliced Almonds For Topping (optional)
- Brown Sugar, For Topping
Method
- Preheat oven to 400°F.
- Chop fruit and toss with 1 tablespooon flour; set aside.
- In small bowl, combine flours, baking powder, baking soda and salt.
- In separate bowl, beat together butter, oil and sugar until very smooth and creamy. Add egg, sour cream and almond extract and mix well.
- Gradually beat in dry ingredients until well combined, then gently stir in fruit. Divide over 12 muffin cups (cups will be quite full) and sprinkle with sliced almonds and brown sugar.
- Bake for 17-20 minutes, until tops are browned and firm to the touch and an inserted toothpick comes out clean or with a few crumbs clinging.
- Serve fresh. Freeze extras and microwave as needed to maintain a firmer top. Sticky muffins tops = blecch.
