Strawberry Rhubarb Muffins

I love rhubarb!!! I wish it did not have such a short season and was not as expensive. Maybe if I ever start a container garden I will plant some.

These muffins are super delicious. They have a cake like texture and when you bite into it you get tart from the rhubarb and then sweet from the strawberries. Such a good combination.

Strawberry Rhubarb Muffins

Ingredients:

• 2 cups + 1 tablespoon all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1 egg
• 1 cup fat free greek yogurt
• 1/2 teaspoon almond extract
• 1 cup chopped rhubarb
• 1 cup chopped strawberries
• 1/4 cup brown sugar

Directions:

1. Preheat oven to 450°F. Grease muffin tins or line with paper muffin liners.
2. In a medium bowl combine 2 cups flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer cream together the butter, sugar and oil until smooth.
4. Add in the egg, yogurt and almond extract, mix well.
5. Slowly add the dry mixture into the wet mixture and mix just until combined.
6. Combine the strawberries, rhubarb and 1 tablespoon flour to coat the fruit in flour.
7. Fold the fruit into the batter.
8. Scoop 1/4 cup of batter into the prepared muffin tins.
9. Sprinkle each muffin with brown sugar.
10. Bake for 12-14 minutes or until golden on top and an inserted toothpick comes out clean.

Enjoy!!!

Serves: 20
Calories: 140
Total Fat: 5.2g
   Saturated: 1.7g
   Polyunsaturated: 0.8g
   Monounsaturated: 1.7g
   Trans: 0g
Cholesterol: 17mg
Sodium: 164.6
Potassium: 0.5mg
Total Carbs: 19.6g
   Dietary Fiber: 0.7g
   Sugars: 10.4g
Protein: 2.8g
Vitamin A: 1.9%
Vitamin C: 7.5%
Calcium: 1.5%
Iron: 2.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from A Spicy Perspective.