THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Summery Strawberry-Rhubarb Muffins February 26, 2010

It’s mid winter here and we’re being reminded that sunny days are still so far away.  All the snow and doom and gloom led me to fondly reminice about summer, about tasty strawberries and mouth watering rhubarb.  That’s when it hit me – I have both neatly frozen away in the freezer!  Locked in time at their peak by my loving mom-in-law who’s thumb must be greener than Martha’s.  Anyhoodle… after a visit to the monthly indoor farmers market (where I picked up some lovely locally made organic spelt flour) it all came together like cookies and cream.  Healthy?  YES!  Delicious?  YES!  Easy-peasy?  MAIS OUI!  100% Organic?  HELLS YES!  Get ‘er done folks!

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INGREDIENTS :

4 cups flour (I used 2 spelt and 2 whole wheat)

1 cup sugar

2 TBSP baking powder

3/4 tsp salt

1/2 cup sunflower oil

2 cups milk (I used 1 cup 1%, and 1 cup almond milk)

2 eggs

2-3 cups frozen fruit, defrosted and diced (I used 2 cups rhubarb, and 3/4 cup strawberries)

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DIRECTIONS:

1) Mix all the dry ingredients together in a large bowl.

2) In a separate bowl, mix together all wet ingredients (but not the fruit).

3) Fold wet ingredients into dry, just combining.

4) Stir in fruit gently – do not overmix!

5) Pour batter into lined muffin trays and bake at 350F for 20-25 minutes, until golden.

6) Allow to cool and ENJOY!!!

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NOTES:

– These freeze really well, if they last.  

– You can swap in any fruit you like really.  Try blueberries, raspberries, apples or even peaches.

– Best to use whole grain flour, but works well with bleached flour if you’re in a pinch, however you’ll loose out on the nutrition though.

– I made half the batter into mini loaves, so go nuts if you don’t have a nice muffin pan.

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