Strawberry Rhubarb Muffins


2 cups all-purpose flour + 1 tablespoon to coat the berries

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, softened

1/4 cup vegetable oil

3/4 cup granulated sugar

1 large egg

1 cup plain yogurt

1/2 teaspoon almond extract

3/4 cup chopped rhubarb (one large piece)

1 cup chopped strawberries

1/4 cup brown sugar for the top


Preheat the oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth.In a separate bowl, combine the first four dry ingredients. Add the egg, yogurt and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture.

Toss the chopped rhubarb and strawberries with 1 tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in.

Place paper muffin liner in your muffin tins. Use a 1/4-cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes until golden on top.


NOTE: Some yogurts are thicker than others, making the batter dry. The batter should be thick, but if it’s too thick (like dough instead of batter) mix in another 1/4 – 1/2 cup yogurt.


serving: 1muffin, calories: 143kcal, carbohydrates: 21g, protein: 2g, fat: 5g, saturated fat: 4g, cholesterol: 15mg, sodium: 123mg, potassium: 83mg, fiber: 0g, sugar: 11g, vitamin a: 100iu, vitamin c: 4.6mg, calcium: 35mg, iron: 0.7mg