Strawberry Rhubarb Muffins

When researching possible subjects for this week’s article, I learned that June 9 is National Strawberry Rhubarb Pie Day. The sweet of strawberries combine with the tart of rhubarb to make a magical combination. As both are coming into season here in Franklin County, I decided to see what I could create. I modified a recipe found at Mother Thyme, http://www.MotherThyme.com for Rhubarb Berry Yogurt Muffins. They were a huge hit at the office. Quick and easy to make, I used rhubarb from my backyard and strawberries from the grocery store. I’m sure they would taste better with locally grown berries.

Rhubarb Strawberry Yogurt Muffins

Makes 12 regular muffins or 24 muffin tops

Ingredients:

1 cup shredded rhubarb (about 2 stalks)

1 cup white whole wheat flour

¾ cup oat flour

¾ cup brown sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

Pinch of ground ginger or ¼” ginger, freshly grated

1 cup plain non-fat yogurt

½ cup canola oil

1 large egg

1 teaspoon vanilla extract

1 cup chopped strawberries

1. Preheat oven to 400^oF. Line muffin tin with liners or use spray oil for muffin top pan.
2. Chop two rhubarb stalks and place in food processor and pulse until shredded. If you don’t have a food processor, you can grate the rhubarb instead. Set aside.
3. In large mixing bowl combine flours, brown sugar, baking powder, baking soda, salt, cinnamon and ginger. Stop stirring as soon as ingredients are combined.
4. Make a well in the center of the flour mixture and add yogurt, oil, egg, and vanilla extract. Stir into flour mixture until combined, being careful to avoid overmixing.
5. Fold in shredded rhubarb and chopped berries into mixture until combined. DO NOT overmix!
6. Spoon batter into prepared muffin pan to about ¾ full.
7. Sprinkle top of each muffin with about ¼ teaspoon oatmeal and a light sprinkle of ground cinnamon.
8. Bake in preheated oven for 20-25 minutes until tester inserted in center of muffins comes out clean and tops are golden brown. I found that the muffin tops took 20 minutes to bake.
9. Place on a wire rack to cool.

Smile and collect compliments on how great they taste! No one who tasted these muffins noticed that I used whole wheat flour, oat flour or plain yogurt. 

Last updated July 6, 2015