Fruity muffin with a streusel topping.
1 cup all-purpose flour1/2 cup whole wheat flour1/3 cup sugar2 tsp ground cinnamon2 tsp baking powder1/2 tsp baking soda1/4 tsp salt
Combine 1 cup all-purpose flour, whole wheat flour, 1/3 cup sugar, cinnamon, baking powder, baking soda and salt in bowl, set aside.
2 cups DOLE Frozen Rhubarb, thawed, drained and chopped1/3 cup granulated sugar
Toss drained rhubarb with remaining 1/3 cup sugar, continue to drain.
1 cup nonfat or light sour cream6 tbsp margarine or butter, melted1 large egg, beaten2 teaspoons vanilla extract
Blend sour cream, margarine or butter, egg and vanilla. Stir sour cream mixture into dry ingredients (dough will be stiff). Toss rhubarb with remaining 1/4 cup flour. Stir into batter.
Streusel Topping (recipe below)
Place baking cups in muffins tins. Divide batter equally into muffin cups. Use spoon to smooth batter. Sprinkle with streusel topping.
Bake at 375°F. 20 to 25 minutes or until tooth pick inserted comes out clean. Cool and serve.
Streusel Topping: Mix together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt. Stir in 5 teaspoons butter or margarine, melted until blended. Sprinkle over muffin batter.
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