Cooking Class--FRUIT AND SPICE BREADS

RHUBARB-STRAWBERRY MUFFINS

1/2 cup firmly packed brown sugar

1/2 cups butter, softened

1 1/2 cups sliced fresh or frozen rhubarb (1/4" slices)

1 cup plain yogurt
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 cup strawberry preserves melted

Heat oven to 375 degrees. In large mixing bowl combine sugar and butter. Beat at medium speed, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add rhubarb, yogurt and eggs; continue beating until well mixed. By hand, stir in the flour, baking soda and cinnamon just until moistened. Apoon into papere lined or greased muffin pans. Bake for 20 minutes or until light brown. Let cool for 5 minutes; remove from pans. While still warm, brush top of each muffin with melted strawberry preserves.

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SUGAR TOPPED BLUEBERRY MUFFINS

Streusel Mixture

1 1/3 cups flour
1 cup firmly packed brown sugar
1/2 cup butter

Muffins

2/3 cup flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
1 egg
1 cup fresh or frozen blueberries

Heat oven to 400 degrees. In large bowl combine 1 1/3 cups flour and brown sugar; cut in butter until crumbly. Reserve 1/2 cup for the streusel topping.  In the sam bowl add all muffin ingredients to streusel mixture. Stir just until moistened. Gently stir in blueberries. Spoon into paper lined or greased muffin pans. Sprinkle each muffin with about 1/2 tablespoon reserved streusel mixture. Bake for 20 to 25 minutes or until lightly browned. Let cool for 5 minutes; remove from pans.