Rhubarb Strawberry Muffins - cooking recipe

Ingredients

1/2 c. brown sugar
1/2 c. margarine
1 1/2 c. sliced fresh or frozen rhubarb, chopped 1/4-inch
1 (8 oz.) carton plain yogurt
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 c. strawberry preserves, melted

Preparation

Heat oven to 375\u00b0.
In large mixer, combine sugar and margarine.
Beat at medium speed, scraping bowl often until mixture is creamy (1 to 2 minutes).
Add rhubarb, yogurt and eggs. Continue beating until well mixed.
By hand, stir in flour, baking soda and cinnamon just until moistened.
Spoon into paper-lined muffin pan.
Bake 20 to 22 minutes.
Cool 5 minutes.
Remove from pan.
While still warm, brush top of muffins with strawberry preserves.