Strawberry Rhubarb Muffins

These muffins were so tasty! Jace wasn't a big fan (I think the rhubarb was a little sour for him), but Danny & I loved them!

Strawberry Rhubarb Muffins

2 3/4 C. flour (I did 1 3/4 C. whole wheat flour and 1 C. oatmeal)

1 1/3 C. brown sugar (I did 1/2 C. honey)

2 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1/4 tsp. salt (I used 1/8 tsp.)

1 egg (I used egg beaters)

1 C. buttermilk (I used 1 C. skim milk + 1 Tbsp. lemon juice (or vinegar) and let it sit for 10 minutes)

1/2 C. oil (I used 1/8 C. oil and 3/8 C. unsweetened applesauce)

2 tsp. vanilla

1 1/4 C. chopped fresh strawberries (I used 1 1/2 C. because that's how much I cut up :))

1 C. diced rhubarb (I had more rhubarb, so I just put some in the freezer for later use)




Preheat oven to 400 degrees. In a large bowl, mix the egg, buttermilk, oil, & vanilla. Add in the honey (or sugar--whatever you're using). Sift the dry ingredients & mix until just combined. Fold in the strawberries & rhubarb. Scoop into muffin cups and bake for 15-20 minutes or until toothpick inserted in center comes out clean.



*Makes about 18 muffins.


*If you have extra rhubarb, you could make rhubarb crisp!






recipe from The Hazel Bloom blog with modifications in parenthesis by me :)