I’ve got a crazy busy couple of weeks coming up, which is really just leading to a busy Summer. So, here is a muffin Monday tip for you: Freeze Your Muffins! (hope that didn’t come across as aggressive!) When you’re making your muffins, make a double batch and freeze one. Muffins freeze really well, and then when you have a crazy morning you can pull them out of the freezer and either heat them up in the microwave or toaster oven, or just put them in lunch boxes and they’ll be all thawed out when kids are ready eat! A double batch isn’t any more difficult than a single batch, and then you’re one step ahead of the game!
I’ve talked before about the rhubarb situation up here. Rhubarb is a moose deterrent, and so everyone has some in their gardens. I don’t know that it’s keeping any moose away, but I love having rhubarb. For today’s recipe I just used rhubarb that I froze last summer. It’s time to use it all up so that I’m ready for this year’s crop.
I decided to keep up with the healthy part of last week’s recipes (for today, because tomorrow is chocolate cookies!), because I loved how the coconut oil worked. I also did half whole wheat and half all purpose flour again. So, these have a bit of a nutty flavor from the whole wheat flour, but they’re not heavy at all. I made a purée of the strawberry and rhubarb and swirled it through the batter. I topped some of the muffins with the purée, and they taste great, but I didn’t really like how they looked.
My sister told me that these aren’t really healthy if they have 1/3 c. of sugar, but I disagree. If there’s whole wheat flour and coconut oil it’s automatically healthy in my book! You can make extra purée and put it on oatmeal, pancakes or pound cake. You can also make the purée ahead of time.There’s also sugar in the purée, but I’m ignoring that too, and just considering the fruit healthy!
So, try these out and freeze some for a morning when you’re running behind, but still want a homemade (semi-healthy) treat!
Strawberry Rhubarb Muffins
- 1c. all purpose flour
- 1c. whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 2 eggs
- 1 c. cream
- 2/3 c. brown sugar
- 1/4 c. coconut oil, melted
- 1 tsp. vanilla
- 1 c. diced rhubarb
- 2 c. strawberries
- 1/4 c. sugar
- Before you make the muffins, prepare the purée by combining the rhubarb, strawberries and 1/4 c. of sugar in a sauce pan. Cook over medium low heat until the sugar dissolves and the fruit starts becoming more liquid. Use a potato masher or an immersion blender to finish the sauce. I like my purée with bite of fruit, so I use the masher. Set aside.
- For the muffins, combine flours, baking powder, salt and cinnamon.
- In another bowl combine eggs, brown sugar, coconut oil and vanilla.
- Make a well in the dry ingredients and add the liquid ingredients all at once. Mix just until combined.
- When the batter is combined add in 1 cup of the strawberry rhubarb purée. Mix it completely into the batter.
- Fill muffin cups halfway. Here is where you can top the each muffin with a teaspoon of extra batter.
- Bake in a 400º oven for 15 minutes.
- Cool in the pan for a few minutes. I think these are best served warm!