Ingredients
- 1/2 cup sour cream
- 1/3 cup Land O Lakes Fat Free Half & Half
- 2 Land O Lakes Eggs
- slightly beaten
- 2 (8 1/2-ounce) packages corn muffin mix
- 1 cup chopped fresh strawberries*
- 1 cup chopped fresh rhubarb*
- Land O Lakes Butter
- if desired
Instructions
- Heat oven to 375F.
- Combine sour cream, half & half and eggs in bowl until smooth.
- Stir in muffin mix just until moistened.
- Gently stir in strawberries and rhubarb.
- Spread batter into greased 8- or 9-inch square baking pan.
- Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm with butter, if desired.
- *Substitute frozen rhubarb or strawberries.
- Thaw before chopping.
- Drain well on paper towels before stirring into batter.
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