It’s rhubarb season and I was getting a lot of requests especially from my Dad for something with rhubarb. I love anything Rhubarb this time of year but these muffins take the biscuit 😉 the strawberry and rhubarb go so nice together and the brown sugar topping leaves a nice sweet sticky glaze on top. If you know me then you know I love a good muffin, and these just shot right to the top of my favourites!!! ONLY 30 MINS TO MAKE 👌
Please share and tag a friend who might like these!!!
Ingredients
1 egg
2 Tbsp egg whites
2 Tbsp brown sugar
50g apple sauce
80ml milk
1 tsp vanilla essence
1 tsp baking powder
1 tsp baking soda
175g flour + 1Tbsp for coating berries/rhubarb
100g diced fresh strawberries
100g fresh diced rhubarb
FOR BROWN SUGAR TOPPING
1 1/2 Tbsp brown sugar
1 Tbsp flour
½ Tbsp cold margarine
Instructions
Preheat oven to 180C, spray a 12 hole regular muffin tray with cooking spray
In a bowl whisk together your egg, egg whites and brown sugar.
Stir in your apple sauce, milk and vanilla.
Mix in your flour, baking powder and soda.
Dice your strawberries and rhubarb up into small pieces, in a bowl mix them with 1 Tbsp flour, this will help with them not all sinking to the bottom of the muffins. Fold into your batter and divide over your 12 muffin cups.
In a small bowl combine your 1 1/2 Tbsp brown sugar and 1 Tbsp flour, add your cold margarine and blend with a fork, it will form a crumble like topping, sprinkle over your 12 muffins.
Bake in oven for 25 minutes.
Get the tea ready ☕️ Enjoy!!!
Muffins best stored in fridge, makes 12 muffins. You can leave the brown sugar topping off if you'd prefer.
Did you try my recipe? Tag me at @blondeeliving #blondeeliving if you do 💖 I love seeing your creations.