Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A multigrain muffin with fresh strawberries and rhubarb.

Recipe Summary

Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk together rhubarb juice, honey, oil, and egg.

  • 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.

  • Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.

Nutrition Facts

108 calories; protein 1.6g; carbohydrates 16.3g; fat 4.4g; cholesterol 15.5mg; sodium 140mg. Full Nutrition
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