Recipe Details
Ingredients
-
½cupmelted butter
-
½cuporange juice
-
¼cupbrown sugar
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1largeegg
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1 ½cupsfinely chopped rhubarb
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½cupchopped fresh strawberries
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2 ½cupsall-purpose flour
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½cupwhite sugar
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2teaspoonsbaking powder
-
½teaspoonsalt
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¼teaspoonground ginger
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 12-cup muffin pans or line with paper cups.
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Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
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Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Spoon batter into the prepared cups, filling almost to the top.
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Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 to 30 minutes. Cool in the pans for at least 10 minutes before removing them.
Cook’s Note
You can use light oil instead of melted butter, or a combination of the 2 to make ½ cup.
You can substitute 1/2 cup blueberries for strawberries, if desired.
The batter can also be cooked in eight 2 ½ x3 ½-inch mini loaf pans. Perfect for food gifts.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories226 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 5g |
25% |
| Cholesterol 36mg |
12% |
| Sodium 239mg |
10% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 1g |
4% |
| Total Sugars 13g |
|
| Protein 4g |
7% |
| Vitamin C 11mg |
12% |
| Calcium 72mg |
6% |
| Iron 1mg |
8% |
| Potassium 117mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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