Strawberry Rhubarb Muffins

I love rhubarb season, and I love this one coffee cake that my mom used to make even more. However coffee cake can be a bit unwieldy for two people and it wasn’t the most healthy recipe ever (hence its deliciousness). So here’s my basic muffin recipe again, but this time strawberry-rhubarb-coffee-cake-ified.


Strawberry Rhubarb Muffins
Makes 12 muffins
Time commitment: 15 minutes to mix up, 25-30 to bake.

Ingredients: 
2 T. ground flax seeds
1/3 c. almond milk
2/3 c. vegan sour cream
1/2 c. sugar (I used half white and half brown, you could easily do all of one or the other)
1/3 c. canola oil
1/2 t. vanilla extract

1 c. all-purpose flour
1 c. whole wheat flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. oat bran
1/2 t. ground cinnamon

1/2 c. chopped pecans
about a cup diced strawberries (I used frozen, and thawed them before I chopped them up. I like adding the syrupy juices to the batter.)
about a cup diced rhubarb

Directions:
Preheat oven to 400 and put muffin papers in muffin pan. In a medium bowl, whisk flax and almond milk together and let it sit for a few minutes till it thickens up. Meanwhile, in a larger bowl, whisk together dry ingredients. Add remaining wet ingredients and sugar to flax mixture and whisk together. Add wet ingredient to dry ingredients and stir just till combined. This mixture will be very thick! Fold in fruit and nuts. Spoon into muffin tins and bake, checking for doneness after 20 minutes and then continuing to bake till nice and golden brown on top and bottom. Cool in pan for a couple minutes, then on cooling rack. Cool completely before freezing.

Note: Because the strawberries add so much moisture and sweetness to the muffins, I’d recommend not keeping them on the counter for more than a day or two. Otherwise, you run the risk of mold.

Another note: If you’re not feeling the sour cream, use plain soy yogurt, or just almond milk (but if you only use milk add a teaspoon of apple cider vinegar).

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3 Responses to Strawberry Rhubarb Muffins

  1. Just ate one and it was yummy!

  2. These sound amazing! I've never prepared anything with rhubarb, though. Any trick for picking the freshest from the market?

  3. WELL, according to the Rhubarb Compendium (it seriously exists: http://www.rhubarbinfo.com/culinary) basically pick rhubarb that looks fresh rather than dead. That's what I usually do. It ages like celery, and gets dehydrated when it's old. You can revive it in ice water similarly too. Don't include the tough bottoms of the stems, or the leaves, in your cooking. Hope that helps!! 🙂 Let me know how it goes…

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