Strawberry Rhubarb Muffins

Heart Healthy Foods for Life.
If you're lucky enough to have a patch of rhubarb in your backyard, this is a great way to use up the famously tart vegetable.  If you're purchasing a bunch of rhubarb for this recipe, clean and chop any extra and pop it into the freezer to use in fresh muffins year round.

Strawberry Rhubarb Muffins


Quantity Ingredients
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 egg
1/3 cup sugar
1/4 cup canola oil
1 tsp vanilla


Preheat oven to 375°F (190°C).

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

Serves 12.

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