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Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins

Lila Brueggeman

A multigrain muffin with fresh strawberries and rhubarb.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
  2. Whisk together rhubarb juice, honey, oil, and egg.
  3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
  4. Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.
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Reviews

Marilyn
14
6/22/2003

This recipe makes a very good, low sugar, not-too sweet muffin. I did not have the amaranth or brown rice flour, so substituted 1 cup of Bob's Red Mill Buttermilk Pancake & Waffle Mix. Also sprinkled cinnamon sugar on top before baking. Next time I'll make it with more rhubarb and no strawberries just because I like rhubarb a lot!

alicia
7
6/9/2003

Needs more strawberries and some sugar. used Bisquick instead of the amaranth and brown rice flours.

ASHLIHH
4
8/16/2004

I was not impressed with these muffins, at all...i can't say they were bad because the taste was decent. but they did not rise at all and were like little, dry, unsweetened lumps in the pans.