Touch of Spring Muffins

Name: Touch of Spring Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 75 milliliters canola oil; 1 egg; 250 grams all-purpose flour; 183 milliliters milk; 61 grams sliced fresh rhubarb; 1 teaspoons salt; 6 smalls fresh strawberries, halved; 2 teaspoons sugar

Touch of Spring Muffins might be a good recipe to expand your breakfast recipe box. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 151 calories, 3g of protein, and 7g of fat each. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of flour, canolan oil, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Spring. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.

Ingredients you will need

Baking Powder

Strawberries

Rhubarb

All Purpose Flour

Sugar

Milk

Salt

Egg

Cooking Oil

Equipment you will use

Bowl

Fill greased or paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

Place a strawberry half, cut side down, on each.

Ingredients you will need

Strawberries

Sprinkle with sugar.

Ingredients you will need

Sugar

Bake at 375° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks