I was ecstatic about my first CSA delivery. I was trying to guess what I might get based on what would be in season. I knew I was going to get lots of greens but was surprised when I got rhubarb and strawberries. The strawberries were ready to pick early this year because of the unusually warm weather. Rhubarb took me by surprised because I thought I checked to box that said “No Rhubarb”. I’ve never actually eaten rhubarb but I passed on it because I didn’t know what to do with it.
When I saw the two ingredients, I immediately thought pie but I knew strawberry rhubarb pie typically has LOTS of sugar. I wanted something that we could eat everyday without the guilt. How do you find something like that? Search the internet!
I found a wholewheat oatmeal rhubarb recipe and set out to make it work for me. The first change should be obvious; I needed (or wanted) to add strawberries. I decided to do 1 cup of strawberries and 1 cup of rhubarb. The next adjustment I made was switching “vegetable oil” for coconut oil. While coconut oil used to be categorized as a no-no, research is beginning to show that it does have positive benefits. Finally, I switched out the brown sugar in exchange for honey. Voila, now you have…
Strawberry Rhubarb Oatmeal Muffins
· 1 cup fresh rhubarb, chopped
· 1 cup fresh strawberries, chopped
· 1 egg
· 1 cup whole milk
· 1 tsp. lemon juice
· 1/2 cup maple syrup
· 1/4 cup unsweetened apple sauce
· 1/4 cup coconut oil
· 2 1/2 cup whole wheat flour
· 1 tbs. honey
· 1 cup rolled oats *I actually used Old Wessex Organic Irish-Style Oatmeal because I know it was verified GMO-free by the Non-GMO Project
· 1/2 tsp. cinnamon
· 1 tsp. baking soda
· 1/4 tsp. salt
In a bowl or a stand mixer, whisk together the egg, milk, lemon juice, unsweetened apple sauce, honey and coconut oil.
In a large bowl, mix together the whole wheat flour, rolled oats, cinnamon, baking soda and salt.
Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined. If using a stand mixer, you can slowly pour the dry ingredients into the wet ingredient mixture.
Gently stir in the chopped rhubarb and strawberries. Let batter rest for about 10-15 minutes. Resting the batter allows the flour to absorb some of the liquid in the batter, while allowing the gluten to relax.
Pour batter into paper muffin cups or greased muffin tin.
Bake in center of oven at 350° F for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5-10 minutes, and then remove to a cooling rack.
Makes about 16 muffins
Calories: 169, Fat: 4.8g, Cholesterol: 12mg, Sodium: 126mg, Carbohydrates: 28.3g, Protein: 3.7g
|Sorry for the less then stellar pic, it was from my phone|