Strawberry and rhubarb muffins

  • 35 mins cooking
  • Makes 24 Item
  • Print


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


Strawberry and rhubarb muffins
  • 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.

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