Strawberry Rhubarb Muffins

Breakfast, Leslie's Featured Recipes.
If you're lucky enough to have a patch of rhubarb in your backyard, this recipe a great way to use up the famously tart vegetable.  If you're buying rhubarb for this recipe, clean and chop what you don't use and store it in the freezer to make these homemade muffins year-round.

Strawberry Rhubarb Muffins


Quantity Ingredients
1.5 cups / 375 ml Whole-wheat flour
1/2 cup / 125 ml Oat bran
2 tsp / 10 ml Baking powder
1/2 tsp / 2 ml Baking soda
1 tsp / 5 ml Cinnamon
1 cup / 250 ml Sliced rhubarb, cut into 1/2 inch/1 cm pieces
1 cup / 250 ml Sliced strawberries
3/4 cup / 175 ml Non fat milk or unflavoured soy milk
1 Egg, whole
1/3 cup / 75 ml Sugar
1/4 cup / 50 ml Canola oil
1 tsp / 5 ml Vanilla extract


Preheat oven to 375°F (190°C).

In a large mixing bowl, combine flour, oat bran, baking powder, baking soda and cinnamon.

In a separate 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).

Serves 12.

Per 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

Source: Heart Healthy Foods for Life