Strawberry Rhubarb Muffins

comments (0) August 4th, 2008     

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Ingredients:
3-1/2 cups flour
1 cup rolled oats or oat bran
4-1/2 tsp. baking powder
3/4 cup brown sugar, tightly packed
1-1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
2 large eggs
3/4 cup canola oil
1-1/4 cups milk
1 tsp. vanilla
1/2 tsp. balsamic vinegar
1 cup Rhubarb Conserve (see link below)
3 cups coarsely chopped strawberries

2 dozen muffins

Preheat oven to 400°F. Grease muffin tins.

In a large bowl, mix all dry ingredients. In a separate bowl, whisk together the eggs, oil, milk, vanilla, and balsamic vinegar. Add the rhubarb conserve, chopped strawberries, and wet ingredients to the dry ingredients, and gently mix until just combined.

Scoop the batter evenly into the muffin tins using an ice cream scoop. Bake for 20 to 25 min. or until the center of a muffin springs back when pressed.

Recipe by Liz Holland
April 1997
from issue #8

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posted in: berries, strawberries, rhubarb, bread, breakfast

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