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1 cup chopped fresh strawberries
1 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup firmly packed brown sugar
6 tablespoons Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons freshly grated lemon zest
2 1/4 cups all-purpose flour
1 cup Land O Lakes® Half & Half
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons coarse grain sugar
Land O Lakes® Butter with Canola Oil
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.
Serve with Land O Lakes® Butter with Canola Oil, if desired.
Frozen fruit can be substituted for fresh. Do not thaw. Adjust bake time to 15-22 minutes.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.