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Raspberry Rhubarb Muffins

<p>As I've mentioned before Rhubarb and I don't have a long history. We also have an obsession with raspberries in this house, so the combo was undeniable when I stumbled upon this recipe. I made a few twists of my own to substitute for my budget and our tastes. Raspberry Rhubarb muffins are dense yet fluffy, tangy and sweet, just delicious!</p>
6 Servings Recipe By

Ingredients

  • 3 1/2 cups Flour, All-Purpose
  • 1/2 teaspoons Baking Soda
  • 4 teaspoons Baking Powder
  • 1/2 tablespoons Cinnamon
  • 1/2 teaspoons Salt
  • 1 1/3 cups Sugar
  • 10 tablespoons melt Butter
  • 2 individual Egg
  • 2 individual Egg Yolk
  • 1 cup Whole Milk
  • 1 cup Sour Cream
  • 1 cup Raspberries
  • 1 cup dice Rhubarb

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 798 Calories
  • 32g Total Fat
  • 18g Sat Fat
  • 1g Trans Fat
  • 220mg Cholesterol
  • 664mg Sodium
  • 116g Total Carb
  • 4g Fiber
  • 49g Total Sugars (Includes 45g Added Sugars)
  • 15g Protein
  • 32 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, sift together flour, baking soda, baking powder, cinnamon and salt.
  2. In another bowl, whisk together sugar, butter, egg, yolk, milk, and sour cream until well combined.
  3. Pour the liquid into the dry and fold gently using a rubber spatula just until dry ingredients are combined. Batter will seem lumpy but don’t try to smooth it out.
  4. Spoon one Tablespoon of batter into the bottom of each greased muffin tin.
  5. Evenly distribute half of the raspberries and half of the rhubarb on top of the batter.
  6. Spoon another scoop of batter on top of the fruit and repeat fruit layer, ending with batter on top.
  7. Bake at 350 degrees about 25-30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, sift together flour, baking soda, baking powder, cinnamon and salt.
  2. In another bowl, whisk together sugar, butter, egg, yolk, milk, and sour cream until well combined.
  3. Pour the liquid into the dry and fold gently using a rubber spatula just until dry ingredients are combined. Batter will seem lumpy but don’t try to smooth it out.
  4. Spoon one Tablespoon of batter into the bottom of each greased muffin tin.
  5. Evenly distribute half of the raspberries and half of the rhubarb on top of the batter.
  6. Spoon another scoop of batter on top of the fruit and repeat fruit layer, ending with batter on top.
  7. Bake at 350 degrees about 25-30 minutes.
  8. Allow to cool.
  9. Divide into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave for 1-2 minutes or until heated through.

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