Strawberry-Rhubarb Muffins
- Number of Servings: 24
Ingredients
2 cups whole wheat pastry flour or white whole wheat flour1 1/2 cups unbleached white flour1/2 cup brown sugar, packed1/2 cup white sugar4 tsp baking powder1 tsp salt1/2 tsp cinnamonOne 6 oz container soy yogurt, plain or vanilla1 1/2 cups soy milk1/3 cup apple sauce1/3 cup canola oil1 1/2 cups diced strawberries1 1/2 cups diced rhubarbzest of one orange
1. Preheat the oven to 400 degrees and line 24 muffin cups with papers.
2. In a large bowl, sift together the flours, baking powder, salt and cinnamon.
3. In another bowl, mix together the sugars, yogurt, milk, applesauce, oil, and zest.
4. Stir the wet ingredients into the dry ingredients until just mixed.
5. Fold in the strawberries and rhubarb
6. Fill the cup nearly full with batter (it will be thick). Bake for 20-25 minutes until the tops of the muffins bounce back when gently pressed. (Or a toothpick inserted into the center comes out clean, whichever you like)
Number of Servings: 24
Recipe submitted by SparkPeople user SANTHI2.
2. In a large bowl, sift together the flours, baking powder, salt and cinnamon.
3. In another bowl, mix together the sugars, yogurt, milk, applesauce, oil, and zest.
4. Stir the wet ingredients into the dry ingredients until just mixed.
5. Fold in the strawberries and rhubarb
6. Fill the cup nearly full with batter (it will be thick). Bake for 20-25 minutes until the tops of the muffins bounce back when gently pressed. (Or a toothpick inserted into the center comes out clean, whichever you like)
Number of Servings: 24
Recipe submitted by SparkPeople user SANTHI2.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 3.7 g
- Cholesterol: 0.5 mg
- Sodium: 194.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
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