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More and more fruits are in season, and with summer just around the corner we’ve got a lot of goodies to look forward to. But right now, we’ll focus on what’s available, notably rhubarb and strawberries. For a quick, easy fix of both, give these easy Rhubarb-Strawberry Muffins a try – they’re light, moist, and low in fat.
Rhubarb-Strawberry Muffins
2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
¼ tsp sea salt
1 cup diced rhubarb
½ cup chopped strawberries
1/3 cup sugar
1 cup skim milk
1 heaping tbsp fat free vanilla yogurt
2 large egg whites
2 tbsp grapeseed oil
1 tsp vanilla extract
2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
¼ tsp sea salt
1 cup diced rhubarb
½ cup chopped strawberries
1/3 cup sugar
1 cup skim milk
1 heaping tbsp fat free vanilla yogurt
2 large egg whites
2 tbsp grapeseed oil
1 tsp vanilla extract
Preheat oven to 400 degrees Fahrenheit. Combine dry ingredients in one bowl, the rhubarb, strawberries, and sugar in another, and the remaining ingredients in a third bowl. Stir the ingredients in the third bowl well with a whisk, then mix into dry ingredients, just until combined, being careful not to over mix. Fold in the rhubarb mixture, pour into a greased or paper lined 12 cup muffin tin, and cook for about 20 minutes - until golden brown.
For more inspiring rhubarb recipes, check out Martha Stewart’s rhubarb collection. And, for an indulgent recipe that uses both chocolate and strawberries, try Style at Home’s Chocolate Strawberry Truffle Pots.
For more inspiring rhubarb recipes, check out Martha Stewart’s rhubarb collection. And, for an indulgent recipe that uses both chocolate and strawberries, try Style at Home’s Chocolate Strawberry Truffle Pots.
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