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Warm muffins filled with fruit are welcome anytime of the day.
Heat oven to 375°F. Place paper baking cups into 16 muffin pan cups. Set aside.
Place strawberries and rhubarb into bowl. Sprinkle with 1/4 cup sugar; let stand 15 minutes.
Combine brown sugar and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add fruit mixture and lemon zest. Continue beating just until mixed. Add flour, half & half, baking powder and salt; beat at low speed, scraping bowl often, just until mixed. Spoon into prepared muffin pan cups.
Sprinkle about 1/2 teaspoon coarse grain sugar over each muffin. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pans.
Dietary Fiber: 1g
I would rate this a 4star.. Everyone enjoyed them; but all including myself thought that there was a baking powder taste to them like in a biscuit. Should there be 1 tablespoon of baking powder oris this an error
Very Disapointing. 1 Nothing special about muffins.- actually little taste, rather blah! No evidence of strawberries in batter- only a pinkish hue and litle trace of rubarb. 2. Best part was the sugar coating the top. 3. Mine were not "delicious" or Gone. Many left over from the group they were served to --will not make again.
The first time I made these muffins they were not very good. Just bland. I decided that I must have cut up the fruit too small. So, I tried making them a second time and sprinkled brown sugar on the fruit and cut the fruit into larger pieces. Oh, and the second time I also pretty much doubled the strawberry. I would definitely recommend at least 1 cup of rhubarb and 1 cup strawberry, if not more. They were better the second time, but still not great. Just still kind of bland. It might need vanilla extract or lemon juice or something else to add a little more flavor. I added 1/4th of a cup of whole wheat flour the second time too, trying to add more flavor. i will eat them all, they're "good" but they aren't great on the flavor factor. I bet kids would like them though. :)
Question??TIP says adjust bake time if using frozen fruit, so do we ADD 15-22 min more or SHORTEN the time to that amount? Seems to me if using frozen fruit, you would need to bake it longer, but almost double???
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3526
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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