Strawberry Rhubarb Muffins
Fresh picked strawberry rhubarb muffins are light and fluffy filled with garden goodness and an extra boost of protein.
Equipment
- 1 bakery style muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ¼ cup almond flour
- 1 tablespoon dry milk powder
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 egg lightly beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- ½ teaspoon almond emulsion or extract*
- ¾ cup small dice fresh rhubarb
- ½ cup sliced strawberries plus additional for garnish
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
Instructions
- Heat oven to 400F. Line 6-count large bakery style muffin tin or 12-medium-sized muffin cups with paper liners.
- Sift flour into a large bowl. Add sugar, almond flour, milk powder, baking powder, and salt; whisk well.
- In another bowl, whisk egg, milk, oil and almond flavoring until blended. Pour wet ingredients into dry. With a rubber spatula, stir ingredients until you see a few streaks of unmixed flour.
- Add in rhubarb and strawberries and gently fold in until remaining dry ingredients are moistened. Do not over-mix.
- Fill muffin tins two-thirds full. Mix brown sugar and cinnamon; sprinkle evenly over batter.
- Stem and slice additional strawberries in half and place on top of each muffin.
- Bake for 20 minutes or until golden brown and wooden pick test comes out clean.
Notes
*If you are not a fan of almond feel free to substitute 1 teaspoon of vanilla extract
Nutrition
Serving: 1muffinCalories: 368kcalCarbohydrates: 50gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 402mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 133IUVitamin C: 8mgCalcium: 189mgIron: 2mg
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