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New Meal Monday: Strawberry Rhubarb Muffins

August 01, 2017

The urge to bake hits me at odd times, and most recently it was 9pm and I decided that it was the perfect time to make some muffins. My mom had brought over fresh rhubarb from her garden, and still having some local strawberries in my fridge, I did some recipe searching with this delicious combo as the main feature. I found a recipe for strawberry rhubarb muffins, which I have never made but have been talking about for years. So I dug through our fridge and pantry to make sure we had what we needed and let the baking begin! This recipe is quick and easy to follow and I had muffins done in time to test one out for a bedtime snack. They are a great balance of sweet and tart, and using yogurt instead of butter makes them a healthy treat as well! I know the local season for strawberries and rhubarb may have passed, but this one is worth saving for the future.


Here's what you need:

  • ½ cup of Greek yogurt (plain)
  • ¼ cup vegetable oil
  • 1 egg
  • 1 1/3 cup flour
  • 2/3 cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup diced rhubarb
  • ½ cup diced strawberries

Pecan topping:

  • ¼ cup chopped pecans
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons melted butter

Here's how you do it:

  1. Preheat oven to 350F
  2. Make the topping: combine pecans, sugar, cinnamon, and melted butter in small bowl. Set aside
  3. Mix yogurt, oil and egg in medium bowl.
  4. Whisk flour, brown sugar, baking soda, and salt in large bowl.
  5. Add in the yogurt mixture and rhubarb & strawberries, stir until combined.
  6. Fill each muffin cup about 2/3 full (use either a muffin liner or spray with cooking oil).
  7. Add a spoonful of topping to each muffin.
  8. Bake for about 25 minutes.



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