Strawberry Rhubarb Muffins

Rating: 3.57 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A multigrain muffin with fresh strawberries and rhubarb.

By Lila Brueggeman

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Recipe Summary

Servings:
12
Yield:
1 dozen
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
108 calories; protein 1.6g; carbohydrates 16.3g; fat 4.4g; cholesterol 15.5mg; sodium 140mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Marilyn
Rating: 4 stars
06/23/2003
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! Read More
Helpful
(19)

Most helpful critical review

ASHLIHH
Rating: 2 stars
08/17/2004
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. Read More
Helpful
(4)
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marilyn
Rating: 4 stars
06/22/2003
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! Read More
Helpful
(19)
alicia
Rating: 5 stars
06/09/2003
Needs more strawberries and some sugar. used Bisquick instead of the amaranth and brown rice flours. Read More
Helpful
(8)
AuntE
Rating: 5 stars
06/13/2013
Healthy. Moist. I added more strawberries and rhubarb. Also used coconut flour instead of amaranth. I did not use vegetable oil as that is not healthy I used coconut oil instead. Next time I will add some milk or cream to thin it out a bit more. Read More
Helpful
(5)
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ASHLIHH
Rating: 2 stars
08/16/2004
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. Read More
Helpful
(4)
timc
Rating: 3 stars
06/14/2010
These muffins seem a little too bland for my liking. Next time I think I would add more fruit. Read More
Helpful
(2)
POINT202
Rating: 4 stars
06/18/2008
These muffins are very good but they turned out a little dry. I didn't have the flours this recipe called for so I substituted some whole grain pancake flour I had in the house. I also added a little sprinkle of brown sugar on top. Next time I will add a little more rhubarb and strawberries. Read More
Helpful
(2)
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KelBel
Rating: 2 stars
11/01/2018
Dry and not a lot of flavor.... I Doubled the strawberry and rhubarb and added some more honey. It was better but I still spread jam in it. Read More
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