Cranberry-Rhubarb Muffins
From LOG HOUSE HOMESTEAD BED & BREAKFAST
(Makes 12 medium muffins) Preheat oven to 375 F
Mix together:
Stir into flour:
Mix in medium bowl:
Stir into egg mixture: Gently stir flour mixture into egg mixture, stirring only long enough to get dry ingredients wet. Spoon into 12 greased muffin cups. Top each muffin with a spoonful of the Brown Sugar Topping (recipe below). Bake at 375 F for 14 to 17 minutes or until a toothpick inserted in the muffin comes our clean. Immediately remove from pan and serve warm or cool on rack and reheat in microwave. Muffins may be stored in rigid container in freezer for up to three weeks. Thaw 3-4 hours or overnight at room temperature loosely covered (so they won't sweat and become soggy).
Brown Sugar Topping:
Mix together: |
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