Saturday, 29 June 2013

Strawberry Rhubarb Muffins

This is a great time of year to make these muffins with the availability of fresh rhubarb and strawberries!! These muffins are moist and flavourful and will become one of your favourites too!!!


1 Cup rolled oats (large flake not quick)
1 Cup strawberry yogurt
½ Cup vegetable oil
¾ Cup brown sugar
1 egg
1 Cup flour
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup oat bran or natural wheat bran
1 cup chopped rhubarb
¾ cup sliced strawberries
¼ cup white sugar


Preheat oven to 400 degrees.

Line 12 muffin cups with paper liners.

Soak the oats in the yogurt to moisten for approximately 5 minutes.

In another bowl toss the rhubarb and strawberry with ¼ cup white sugar.

Add the rhubarb/strawberry mixture to the the yogurt mixture, stir gently.

In a bowl add oil, brown sugar and egg, beat well.

Add flour, salt, baking soda, baking powder, cinnamon and bran to the oil mixture, stir gently.

Add yogurt mixture to the flour mixture, stir to just combine. Very important to not over mix muffins or they will be hard little hockey pucks!!!

Fill muffin cups ¾ full.

Bake for approximately 20 minutes.
Combine yogurt and oats, set aside for 5 minutes.

Add white sugar to the strawberries and rhubarb, and then add to the yogurt mixture.

Combine egg, oil and brown sugar in a bowl.
Beat brown sugar mixture well.

Add flour, salt, baking soda, baking powder, cinnamon and bran to brown sugar mixture, stir gently.
Stir in yogurt/fruit mixture into the flour mixture, stir gently!!
Divide between 12 lined muffin cups. Bake in 400 degree oven for approximately 20 minutes or until golden brown.

Remove from oven and cool on a wire rack. Share them with your friends and family they will  be so happy that you did!

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