Strawberry-Rhubarb Muffins
Strawberries and Rhubarb is a classic combination. The strawberries deliver the sweetness and the rhubarb delivers the tang in these easy to make muffins that use one of the first signs of Spring, Rhubarb.
Yield
12 servingsPrep
25 minCook
20 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
strawberries
finely chopped |
*
|
| ½ | cup |
rhubarb
chopped |
*
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 3 to 4 | tablespoons |
wheat germ
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| ¼ | cup |
olive oil
light |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
strawberries
finely chopped |
*
|
| 118 | ml |
rhubarb
chopped |
*
|
| 177 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
|
wheat germ
|
|
||
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 59 | ml |
olive oil
light |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine strawberries, rhubarb, and ½ cup sugar, and let stand 1 hour.
Heat oven to 425 degrees F.
Combine remaining ¼ cup sugar, flours, wheat germ, baking soda, nutmeg and salt.
Beat eggs with oil and add vanilla and strawberry-rhubarb mixture.
Spoon into 11 to 12 greased muffin cups Bake 20 minutes or til pick comes out clean. Serve warm.
