| In a large bowl, combine the first six 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 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes befover removing from pans to wire racks. YIELD: 1-1/2 dozen. * If using frozen rhubard, measure rhubarb while still frozen, then thaw completely. Drain in colander, but do not press liquid out.
Recipe source: Taste of Home magazine, April&May, 2008 |
