Strawberry-Rhubarb Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Strawberry-Rhubarb Muffins calories by ingredient
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Number of Servings: 24


    2 cups whole wheat pastry flour or white whole wheat flour
    1 1/2 cups unbleached white flour
    1/2 cup brown sugar, packed
    1/2 cup white sugar
    4 tsp baking powder
    1 tsp salt
    1/2 tsp cinnamon
    One 6 oz container soy yogurt, plain or vanilla
    1 1/2 cups soy milk
    1/3 cup apple sauce
    1/3 cup canola oil
    1 1/2 cups diced strawberries
    1 1/2 cups diced rhubarb
    zest 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.

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