Strawberry Rhubarb Muffins

By: Julie

Serves: 12 extra large muffins

Time:  30 min.  10 min prep, 20 baking

June is my favourite month.  It’s warm enough to make you forget the rip-your-face-off Canadian winter wind, yet it’s not scorching.  Also there is rhubarb, the lemons of the Canadian shield.  It has delicious tartness and amazing smell and flavour. If you’re thinking of planting your own patch, it’s easy to grow here.  It does best where there are cold winters and cool wet springs.  You can use Rhubarb to flavor just about anything, but I love it best in baking and combined with strawberries it’s amazing.  After making a yummy Rhubarb Custard Pie, I had about a cup and a half left over and the obvious answer to that is magic muffins.  This recipe is inspired by the pie flavors, including the nutmeg.  Mmmmm.  Nutmeg.

Strawberries are not quite ready here yet.  It will be another week or so before I can stuff my face with their sweet goodness.  I thawed some frozen whole strawberries and used those.  If you use frozen fruit for your muffins, include the juice.  That’s where the flavor is.

You Will Need

  • 1/2 cup of brown sugar
  • 1/2 cup maple syrup
  • 2/3 cup applesauce
  • 3 eggs, lightly beaten
  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 1/2 cup rhubarb, chopped into 1/2 inch pieces
  • 1 1/2 cup strawberries, chopped into 1/4 inch pieces

Preheat your oven to 350F and grease a muffin pan. Mix the wet ingredients in a large bowl.  Mix the dry ingredients in a separate bowl.  Fold dry ingredients into wet until just combined.  Gently fold in the rhubarb and strawberries and spoon into muffin pan.  Bake for 20 – 25 min until a skewer inserted into the center of your muffins comes out clean.  Enjoy.


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