Strawberry-Rhubarb Muffins With Cinnamon Sugar
Cinnamon sugar (recipe follows)
1 C. sugar
1/3 C. canola oil
2/3 C. well-shaken buttermilk
1 large egg
2 large egg whites
1 t. vanilla
3/4 C. diced strawberries
3/4 C. rhubarb, cut into 1/3-inch thick dice
1 1/2 C. flour (divided use)
1 t. cinnamon
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. unsalted butter, melted
Put rack in center of oven, and preheat to 375° F. Line 12 standard muffin cups with paper or lightly spray with oil. Set aside.
Make cinnamon sugar; set aside.
Put sugar, oil, buttermilk, egg, egg whites and vanilla in large bowl. Whisk ingredients until smooth.
Put strawberries and rhubarb in another bowl with 1/2 cup flour. Use hands to toss until well-coated. To egg mixture, add remaining flour, cinnamon, baking powder, baking soda and salt. Use wooden spoon to combine, then add fruit and any excess flour. Mix well.
Put 1/4 teaspoon cinnamon sugar in each muffin cup. Spread (or shake muffin pan) until evenly coated. Spoon about 1/4 cup batter into each cup. Drizzle 1/2 teaspoon butter over each; sprinkle 1/2 teaspoon cinnamon sugar over each.
Bake until well-browned and toothpick inserted into center comes out clean, about 22 to 25 minutes. Cool in pan for 30 minutes. Can be completely cooled and frozen up to 1 month, in airtight plastic bag.
To serve, muffins should be warm. Reheat at 350 F for 5 minutes. Makes 12 muffins.
Cinnamon sugar: Combine 3 tablespoons sugar and 1/2 teaspoon cinnamon in a small dish.