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Spiced Raspberry Rhubarb Muffins

Blogger Brooke McLay from Cheeky Kitchen gets spicy and sweet with a simple cinnamon streusel-topped raspberry-rhubarb muffin that is as good as any bakery.

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  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12

Ingredients

2
tablespoons butter
1
cup finely chopped fresh rhubarb
1/2
cup sugar
1/2
teaspoon vanilla
1
cup fresh raspberries
1
box Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
1/2
cup milk
2
tablespoons butter, melted
2
eggs

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LOCATION

Directions

  • 1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in sugar and vanilla. Cook 3 to 5 minutes longer. Remove from heat. Stir in raspberries. Set aside.
  • 3 In large bowl, stir together muffin mix, milk, melted butter and eggs. Fold in rhubarb mixture. Spoon batter evenly into muffin cups. Top each with Streusel Topping from muffin mix box.
  • 4 Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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