|1 1/2 cup||whole wheat flour|
|1/2 cup||oat bran|
|2 tsp||baking powder|
|1/2 tsp||baking soda|
|1 tsp||ground cinnamon|
|1 cup||sliced rhubarb|
|1 cup||sliced strawberries|
|3/4 cup||low fat (1% MF or less) milk or soymilk|
|1/4 cup||canola oil|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine flour, oat bran, baking powder, baking soda, salt and cinnamon.
In another bowl, combine rhubarb, strawberries, milk, egg, sugar, oil and vanilla.
Add wet ingredients to dry ingredients, mix just enough to combine.
Pour batter into 12 lined muffin tins.
Bake for 30 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Per serving (1 muffin): 144 cal, 4 g pro, 6 g total fat (1 g saturated fat), 22 g carb, 3 fibre, 19 mg chol, 116 mg sodium
Good source of: vitamin K
Low in sodium
Low in saturated fat
Low in cholesterol