Strawberry Rhubarb Muffins

Nothing says summer like strawberry rhubarb muffins. This flavorful combination is a wonderful way to kick off the morning.

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For those of you celebrating this holiday with friends, family and loved ones, here is a great recipe to kick-off the summer! Strawberries and rhubarb are in season now and make a tasty combination! The sweetness of the strawberries evens out the tart flavor of rhubarb. This recipe is also considered “low-fat” with the use of applesauce to replace oil and soy milk instead of 2% milk. Make this for brunch, a family picnic or an afternoon snack!

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Strawberry Rhubarb Muffins

Nothing says summer like strawberry rhubarb muffins. This flavorful combination is a wonderful way to kick off the morning.

  • Author:
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 15

Ingredients

  • 1 cup chopped strawberries
  • 1 & 1/2 cup diced rhubarb
  • 1 cup whole wheat flour
  • 1 & 1/2 cup all purpose flour
  • 1/2 cup applesauce
  • 1 & 1/4 cup brown sugar
  • 1 egg
  • 1 cup soy milk (can use almond or regular)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla
  • 1/2 tsp salt

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Mix dry ingredients in a large bowl.
  3. Mix wet ingredients together in a separate bowl.
  4. Add wet ingredients to dry, mix well.
  5. Line muffin tin with muffin cups & spray with organic non-stick cooking spray.
  6. Fill muffin cups 3/4 way full with batter.
  7. Bake for 20 minutes.
  8. Makes around 15 medium-sized muffins.

Nutrition

  • Calories: 2549
  • Sugar: 303
  • Sodium: 2723
  • Fat: 14
  • Saturated Fat: 5
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 559
  • Protein: 50
  • Cholesterol: 206
Have a wonderful holiday and enjoy the time off work if you’re lucky!

XOXO. Britt

What are you cooking up today for Memorial Day?

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