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 :)
