Monday, July 5, 2010

Rhubarb Blueberry Muffins


I found this recipe on allrecipes.com. I was looking for something to use up my rhubarb with that was a little healthier than rhubarb crisp or pie (although, I'm not altogether against that!). But since I had an abundance of both blueberries and rhubarb, I had to give this a try. In my opinion it was really good. I liked that there isn't a lot of fat and that it still was soft and had a good flavor. A lot of m y "test-ees" didn't care for rhubarb, but the ones who did thought it was pretty good, too.

So here it is:



  • 1/4 cup butter softened

  • 3/4 cup sugar (I might try and up it a smidge next time)

  • 1 egg

  • 1/4 cup sour cream

  • 2 tsp baking powder

  • 1 tsp salt

  • 1/3 cup milk

  • 1 cup fresh/frozen blueberries

  • 1 cup chopped fresh/frozen rhubarb

Directions:


Cream butter and sugar; add egg & sour cream; mix well.


In a seperate bowl combine dry ingredients adding to the creamed mix alternating with the milk.


Fold in the fruit and scoop into a lined cupcake pan.

Bake @400 for 20-25 minutes

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