Strawberry Rhubarb Muffins
Most people probably reserve muffin making for weekends, but a midweek breakfast craving led me to whip these up yesterday morning. With rhubarb in abundance at the farmers’ market, these are a seasonal spin on my favorite grab-and-go breakfast. If you’ve used rhubarb before you know it’s a bit tart and sour, so I balanced it with an equal amount of strawberries. The result is a muffin studded with sweet and tart bits that is relatively healthy—no butter, with applesauce in place of most of the oil. Now these muffins still have plenty of sugar, so I won’t claim that they are uber healthy, but they’re also not over-the-top sweet and buttery like some. Very simple, very delicious!
Strawberry Rhubarb Muffins
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 1/3 cups packed brown sugar
1 1/4 cups unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup canola oil
1 cup rhubarb, cut into pieces
1 cup strawberries, cut into pieces
Cinnamon and brown sugar for topping
Preheat oven to 400. Combine the flours, cinnamon, baking powder, salt, and baking soda. Create a well in the center of the dry ingredients. Beat eggs, then stir in brown sugar, applesauce, vanilla, and canola oil. Pour the egg mixture into the flour mixture. Stir until batter is combined. Fold in rhubarb and strawberries. Grease a muffin tin (or line it with paper lines). Spoon batter into each cup, leaving some room for muffins to expand. Sprinkle brown sugar and a pinch of cinnamon over each cup. Bake 15 minutes.