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Gluten-free has never tasted so good!
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Strawberry Rhubarb Streusel Muffins

Prep time

15 mins
Cook time

28 mins
Total time

43 mins


Ingredients 


Muffin

1 package Kinnikinnick Pancake and Waffle Mix - reserve ¼ cup for Streusel (454 g)
¼ cup vegetable oil (45 g)
⅓ cup granulated sugar (75 g)
½ cup sour cream (130 g)
1 large egg (56 g)
1 tsp pure vanilla extract (4 g)
½ cup milk 2% (128 g)
1 cup rhubarb - fresh or frozen (150 g)
1 cup strawberries - fresh or frozen (150 g)

Streusel

¼ cup Kinnikinnick Pancake and Waffle Mix - reserved (40 g)
2 tbsp granulated sugar (26 g)
2 tsp butter - hard (10 g)

Directions

Muffins

  1. Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
  2. Chop rhubarb and strawberries into ½” pieces. Set aside.
  3. Combine oil, sugar, egg and milk in a bowl. Mix until combined.
  4. Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture alternating with sour cream. Mix for 2 - 3 minutes with an electric mixer until combined.
  5. Fold in chopped fruit.
  6. Drop batter into muffin pan. Top with Streusel mix or course granulated sugar.
  7. Bake for 24 - 28 minutes in preheated oven (check for doneness, muffin will spring back to the touch).
    Yields 16 Muffins

Streusel

  1. Combine reserved Kinnikinnick Pancake and Waffle Mix and sugar in a small bowl.
  2. Cut butter in using a pastry knife or butter knife until crumble stage. Do not over mix.


Tips & Variations

  • If using frozen fruit, thaw first. Pat dry.