Rhubarb Blueberry Muffins - cooking recipe

Ingredients
    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
Preparation
    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

Leave a comment