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Strawberry Rhubarb Bran Muffins
These strawberry rhubarb bran muffins are a delicious twist on the classic bran muffin.
Course
Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
217
kcal
Author
Flora
Equipment
measuring cups and spoons
2 bowls
Electric mixer with a mixing bowl
sifter
1 12-cup muffin tin lined with paper muffin liners
Ingredients
¾
cup
rhubarb
chopped (fresh or frozen)
¼
cup
granulated sugar
½
cup
strawberries
sliced (fresh or frozen)
1
cup
all purpose flour
1
tsp
salt
½
tsp
baking soda
1
tsp
baking powder
1
tsp
cinnamon
1
cup
rolled oats
1
cup
strawberry or plain yogurt
½
cup
vegetable oil
¾
cup
brown sugar
1
egg
1
cup
wheat bran
such as Bob's Red Mill Wheat Bran
Instructions
Preheat oven to 400°F.
Mix the rhubarb and white sugar in one of the bowls.
Add in the strawberries. Set aside.
Sift the flour, salt, baking soda, baking powder, cinnamon together into the other bowl. Set aside.
Place the oats and yogurt in the mixer bowl and stir to moisten.
Add the oil, brown sugar, and the egg. Beat well.
Add in the rhubarb/strawberry mixture, the flour mixture, and the bran. Stir to blend.
Divide between 12 muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Notes
If you are new to baking muffins, there are a few rules for success:
Make sure the oven is preheated to the required temperature before baking.
Mix the moist and dry ingredients just prior to filling the muffin tins and bake immediately.
Do not over mix. The dry ingredients should be just moistened. Otherwise the muffins will be tough.
Nutrition
Serving:
1
g
|
Calories:
217
kcal
|
Carbohydrates:
30.5
g
|
Protein:
3
g
|
Fat:
10
g
|
Cholesterol:
15.4
mg
|
Sodium:
976.4
mg
|
Sugar:
15.3
g