Strawberry Yogurt Rhubarb Muffins With Liberté Méditerranée Recipes

STRAWBERRY YOGURT & RHUBARB MUFFINS WITH LIBERTé® MéDITERRANéE| RECIPE

Steps:

• First, you will want to make the compote. Mix together the rhubarb, gelatin mix, and water in a saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. After this, remove to a separate container to cool completely (I stuck it in the freezer to cool it off in just a few minutes.)
• In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.
• Combine the egg, yogurt, milk, and oil in a separate bowl.
• Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir or your muffins will become very dense and flat.
• Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.
• Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.
• To make the crumble, combine ½ cup sugar and ¼ cup flour in a bowl. Cut in the butter. If you are unsure what I mean by cut in, you just use a fork to cut into the butter as you combine it with the sugar and flour.
• Bake for 20-22 minutes at 350 degrees until a toothpick inserted comes out clean.
• Let cool about 5 minutes before removing from the pan.

RHUBARB-BERRY MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

NUT-TOPPED STRAWBERRY RHUBARB MUFFINS

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.