STRAWBERRY RHUBARB MUFFINS | cooking
I'm a huge fan of seasonal fruits and veggies in the summer. In Ontario, you don't really get to enjoy 'fresh' fruits and vegetables in the fall, winter and spring because, well, it's cold. So when summer rolls around, it's nice to take advantage of our bounty.
Right now, I'm loving rhubarb, strawberries and asparagus. But this post literally has nothing to do with asparagus, but it does have everything to do with strawberries and rhubarb! I got my strawberries from Bloomfield and the rhubard is from my parents garden. Chances are, a neighbour probably has some growing in their garden/yard. So if you see a lot - just ask if you can cut off a few stalks. I believe I used 2.5 stalks for the recipe, although I think I could have added more! I found this muffin recipes and after giving it a try, I made a few modifications - but I think I would use it again for raspberries, blueberries and other fruits.
You can consider these a 'healthier' version compared to most recipes because it substitute oil and butter with apple sauce and Greek yogurt. And as someone who has an extreme sweet tooth, I can assure you that you won't miss the better or oil. I remember once my mom made brownies with applesauce and they were gross (in my personal opinion). Sorry, mom. Everything else you have bakes has been outstanding. Diet brownies asides, these are great.
If you have any left over strawberries or rhubarb you can make a reduction sauce by heating it up in saucepan with water and brown sugar (or white sugar...but I like using brown)
See the recipe for the muffins below! They don't take very long to make - I was able to prep and bake them while Huxley napped!
Servings: 12 muffins
Original recipe by: Kelly @ Trial and Eater
1 1/4 cup all purpose flour
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened applesauce
1 large egg
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
3/4 cup chopped rhubarb (about 2.5 stalks, but go for three!)
3/4 cup chopped fresh strawberries (I added a bit more)
Preheat oven to 350F degrees.
In a medium mixing bowl, combine the flour, sugar, cinnamon, baking powder and baking soda.
Add the applesauce, egg, greek yogurt and vanilla to the flour mixture and stir until combined.
Stir in the chopped rhubarb and strawberries.
Pour batter into muffin pan, filling them about 3/4 of the way full.
Bake for 22-25 minutes or until knife comes out clean.