Spiced Raspberry Rhubarb Muffins Recipe

Ingredients

2

tablespoons butter

1

cup finely chopped fresh rhubarb

1/2

cup sugar

1/2

teaspoon vanilla

1

cup fresh raspberries

1

                        box (13.9 oz) Betty Crocker™ Cinnamon Streusel Muffin & Quick Bread Mix

1/2

cup milk

2

tablespoons butter, melted

2

eggs

Preparation

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.

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.

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.

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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