RHUBARB BLUEBERRY MUFFINS

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RHUBARB BLUEBERRY MUFFINS image

Categories     Fruit

Yield 1 dozen

Number Of Ingredients 10

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb

Steps:

  • In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb. Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen. See other recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

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