Name: Strawberry and rhubarb muffins
Cook time: 35 min
Total time: 35 min
Ingredients: 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

Ingredients

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

1.Preheat oven to 180°C (160°C fan forced). Grease 24-hole mini muffin pan (1tablespoon/20ml).

2.Melt margarine, cool slightly. Combine flour, sugar and cinnamon in large bowl. Add vanilla, margarine, milk and egg, mix to combine.

3.Slice strawberries thinly. Reserve 24 slices. Chop remaining slices finely, gently stir into batter with the rhubarb and apple sauce.

4.Spoon mixture into pan holes, top each with a strawberry slice. Bake muffins about 15 minutes.

You need about 2 large trimmed rhubarb stems for this recipe. Muffins can be served warm or at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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