Low Calorie Strawberry Rhubarb Muffins
It's time to treat yourself to a mouthwatering delight! Join me as we dive into the world of Low Calorie Strawberry Rhubarb Muffins. These heavenly creations are the perfect balance of tart rhubarb and juicy strawberries, all wrapped up in a moist and tender muffin. Get your baking essentials ready and let's whip up a batch of these irresistible treats together.
Equipment
- oven
- 12 cup jumbo muffin tin (or 24 cup standard)
- 1 large bowl
- 1 separate, small bowl
Ingredients
- 1½ cups whole wheat pastry flour
- ½ cup all purpose flour
- ¾ cup sugar
- 1¼ teaspoons baking powder
- 3 eggs
- ¾ cup skim milk
- ¼ cup oil
- ¼ cup fat free sour cream
- 2 cups chopped rhubarb
- 1 cup chopped fresh strawberries
Instructions
- Preheat the oven to 425 degrees and generously grease a 12 cup jumbo (or 24 cup standard) muffin tin with nonstick cooking spray.
- Sift the flours, sugar, and baking powder together in a large bowl. In a separate, smaller bowl whisk together eggs, milk, oil and sour cream.
- Add the wet ingredients to the dry ingredients and mix until just moistened. Add the rhubarb and strawberries and mix until just incorporated.
- Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Video
Notes
Ingredient Substitutions: Feel free to experiment with different fruits or berries depending on what's in season or your personal preference. Blueberries, raspberries, or a combination of various fruits can be delightful alternatives to strawberries in this recipe.