Strawberry and rhubarb muffins
Jul 31, 1976 2:00pm- 35 mins cooking
- Makes 24 Item
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Ingredients
Strawberry and rhubarb muffins
- 30 gram low-fat margarine
- 1 1/2 cup (240g) wholemeal self-raising flour
- 1/4 cup (55g) firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/3 cup (80ml) skim milk
- 1 egg, beaten lightly
- 60 gram small strawberries
- 1/2 cup (55g) finely chopped rhubarb
- 1 1/2 tablespoon apple sauce
Method
Strawberry and rhubarb muffins
- 1Preheat oven to 180°C (160°C fan forced). Grease 24-hole mini muffin pan (1tablespoon/20ml).
- 2Melt margarine, cool slightly. Combine flour, sugar and cinnamon in large bowl. Add vanilla, margarine, milk and egg, mix to combine.
- 3Slice strawberries thinly. Reserve 24 slices. Chop remaining slices finely, gently stir into batter with the rhubarb and apple sauce.
- 4Spoon mixture into pan holes, top each with a strawberry slice. Bake muffins about 15 minutes.
Notes
You need about 2 large trimmed rhubarb stems for this recipe. Muffins can be served warm or at room temperature.