Strawberry Rhubarb Muffins
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
61
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Bread Flour1 cup
Amaranth Flour2 cup
Brown Rice Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Ground Allspice1 cup
Rhubarb (chopped)1 cup
Water1 cup
Honey3 tbsps
Vegetable Oil1
Egg1 cup
Strawberry (chopped)Directions:
1
Place rhubarb and water in a saucepan, and bring to a boil
2
Cook until tender, about 15 minutes
3
Strain the rhubarb, and reserve the juice
4
Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid
5
Whisk together rhubarb juice, honey, oil, and egg
6
In a large bowl, mix flours, baking powder, baking soda, and allspice
7
Pour juice mixture into flour mixture, and stir briefly to combine
8
Do not overmix
9
Fold in rhubarb and strawberries
10
Spoon batter into 12 oiled or paper lined muffin cups
11
Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes