It’s been a while since I baked… Well, not that much really, but still I was in the need for baking. While I was getting ready to bake these muffins, I heard a story about how my grandmother would bake whenever it was rainy. She would usually bake ahead for the weekend: family would come to visit and grandma needed to be prepared!
Now on to the muffins. Since last December, we got Rhubarb with Helga and decided to freeze it to be able to have some Rhubarb goodies when we couldn’t find any. I found this recipe at Smitten Kitchen and decided to give it a try. I made some changes to it and the result is delicious. Instead of sour cream I used low-fat yogurt, replaced some of the butter with applesauce and doubled the amount of fruit, only not with Rhubarb but with Strawberries.
These Rhubarb-Strawberry Crumble Muffins are perfect for a quick and on the go breakfast!
Rhubarb-Strawberry Crumble Muffins
Recipe adapted from Smitten Kitchen
Makes 12 regular sized muffins
Ingredients for Crumble
3 tablespoons unsalted butter, melted
¼ cup all-purpose flour
¼ cup whole wheat flour
1 tablespoon sugar
3 tablespoons dark brown sugar
¼ teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
Ingredients for Muffins
1 large egg
¼ cup dark brown sugar
3 tablespoons granulated sugar
2 tablespoons unsalted butter, melted and cooled to lukewarm
3 tablespoons of apple sauce
¾ cup yogurt
1 cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon vanilla salt
1 cup diced rhubarb
1 cup strawberries
- Pre-heat oven to 375°F. Butter 12 muffin cups or line a muffin pan with baking cups.
- To make the crumble, in a small dish, stir together the flours, sugars, spices and salt. Stir in butter until crumbly. This is much easier if you do it with a fork! Set aside.
- Whisk egg with both sugars. Add the apple sauce, butter, then yogurt and whisk until combined.
- In a separate bowl, mix together flours, baking powder and baking soda.
- Stir the dry mix into the wet mixture – until just combined and still a bit lumpy.
- Fold in rhubarb, strawberries and ⅓ of the crumble mixture.
- Divide batter among prepared muffin cups.
- Sprinkle each muffin with remaining crumble, then use a spoon to gently press the crumbs into the batter so that they adhere.
- Bake for 30 to 40 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.
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