Recipe: Rhubarb Strawberry Muffins

I don’t know about you, but I love rhubarb. It is one of the first things to blossom in my perennial garden and reminds me of my childhood. My mother always had some growing in her garden, and often made rhubarb pie, or rhubarb crunch, which was so tasty.

Rhubarb not only tastes good, but is good for you. It is loaded with fiber and has anti-inflammatory properties. It is also rich in vitamin K and is beneficial for those battling iron deficiency, as well as beneficial in the prevention and treatment of diabetes and Alzheimer’s.

With all of the rain we had recently, my rhubarb was ripe, so I decided to pick some over the weekend. I usually like to make a rhubarb pie, or rhubarb crisp, but I thought I would try something a little different this time around. I’ve never made rhubarb muffins before, so I thought I would give them a try. I decided to add some strawberries to the mix too, and they turned out being pretty tasty. In this blog, I thought I would share the recipe. They are easy to make and the recipe includes some healthy ingredients, including walnuts and flax seeds. Give it a try if you like rhubarb.

Rhubarb Strawberry Muffins


1 stick butter softened (You can also use coconut oil.)
3/4 cup sugar (You can also use coconut palm sugar.)
2 eggs
1-1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup ground flax seed
1 cup chopped fresh rhubarb
1/2 cup strawberries sliced
1 tsp. vanilla extract
1 cup chopped walnuts or other nuts such as almonds, pecans

Topping:
1/2 cup sugar (You can also use coconut palm sugar)
1/3 cup flour
1/4 cup butter softened (You can also use coconut oil.)
1-1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Grease muffin tins, or line pan with cupcake liners. In a mixing bowl, combine the egg, butter, vanilla and sugarr. Add the flour, flax seed and baking soda and salt. Mix well. Add in the nuts and then gently mix in rhubarb and strawberries. Spoon the batter in muffin tins lined with muffin cups, or directly into greased muffin tin. Set aside. Mix together the topping mixture, until blended and crumbly. Sprinkle the individual muffins with the topping mix. Pour the mixture into the prepared muffin tins. Bake muffins for approximately 18 minutes. Makes 18-24 muffins.

Enjoy!

Barb

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