Strawberry Rhubarb Muffins Recipe -
Strawberry Rhubarb Muffins Recipe

Strawberry Rhubarb Muffins

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"A multigrain muffin with fresh strawberries and rhubarb."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
  2. Whisk together rhubarb juice, honey, oil, and egg.
  3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
  4. Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

This recipe makes a very good, low sugar, not-too sweet muffin. I did not have the amaranth or brown rice flour, so substituted 1 cup of Bob's Red Mill Buttermilk Pancake & Waffle Mix. Also sprinkled cinnamon sugar on top before baking. Next time I'll make it with more rhubarb and no strawberries just because I like rhubarb a lot!

Most Helpful Critical Review
Aug 16, 2004

I was not impressed with these muffins, at all...i can't say they were bad because the taste was decent. but they did not rise at all and were like little, dry, unsweetened lumps in the pans.


6 Ratings

Jun 09, 2003

Needs more strawberries and some sugar. used Bisquick instead of the amaranth and brown rice flours.

Jun 13, 2013

Healthy. Moist. I added more strawberries and rhubarb. Also used coconut flour instead of amaranth. I did not use vegetable oil as that is not healthy, I used coconut oil instead. Next time I will add some milk or cream to thin it out a bit more.

Jun 14, 2010

These muffins seem a little too bland for my liking. Next time I think I would add more fruit.

Jun 18, 2008

These muffins are very good, but they turned out a little dry. I didn't have the flours this recipe called for, so I substituted some whole grain pancake flour I had in the house. I also added a little sprinkle of brown sugar on top. Next time, I will add a little more rhubarb and strawberries.


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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