Strawberry Rhubarb Muffins
Print this recipeby Carla Burke, RD
Tools Needed: large bowl, medium bowl, mixing spoon, whisk, muffin tin, oven
INGREDIENTS
- Spray oil
- 1 c diced fresh strawberries (about 8 large strawberries)
- 1 c diced fresh rhubarb (about 3 stalks rhubarb)
- ½ c cornmeal
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1½ c all purpose flour
- 1¼ c sugar
- 8 Tbsp butter
- 2 large eggs
- 1 c sour cream
- 1 tsp vanilla extract
- 1 lemon
- 1 Tbsp turbinado sugar or sugar in the raw (optional for topping)
DIRECTIONS
- Preheat the oven to 400 degrees. Spray muffin tin with spray oil.
- Dice strawberries and rhubarb into small pieces. Toss with 1 Tbs of the sugar.
- In the large bowl, combine together cornmeal, flour, baking powder, salt, and baking soda. Whisk together to ensure there are no lumps or clumps of ingredients.
- Melt butter. In the medium bowl, whisk together the butter, remaining sugar, and eggs vigorously until combined. Zest the lemon into the butter mixture. Add sour cream, vanilla, and whisk again until combined.
- Stir the wet ingredients into the dry ingredients just until combined. Avoid overmixing.
- Using a slotted spoon to avoid any additional liquid, add in strawberries and rhubarb and stir.
- Spoon in batter to the muffin tins. Sprinkle with optional turbinado sugar. Bake for 18-22 minutes. Allow to rest for at least 10 minutes before eating.
Allergy Substitutions:
- Wheat/Gluten – use Bob’s Red Mill 1 for 1 gluten free baking flour
- Soy – there is no soy in this recipe
- Nuts: there are no nuts in this recipe
- Eggs: substitute ½ c whole fat Greek yogurt for eggs
- Dairy: use coconut yogurt instead of sour cream
Always check individual brands for allergens.
Make It Cheaper:
You can use frozen rhubarb or strawberries instead, but make sure to really drain them well after they are defrosted before adding them to the batter.
Adjust this salad to meet your goals may making these modifications to the ingredients:
Weight Gain:
Use whole fat sour cream, and use extra butter after they are cooked to spread on top.
Weight Loss:
Use fat free sour cream, or Greek yogurt instead, and cut the butter in half.
Sports Performance
Leave the recipe as is, but consider having an extra muffin.
Watch as Buster makes this delicious recipe!
RHUBARB IS IN SEASON!
DID YOU KNOW?
Rhubarb is high in vitamins C and K. In CF, we are very well aware of the benefits of vitamin K, and that it is often not easy to get in our diet. Vitamin C is also a great antioxidant that helps keep our immune systems running strong.
DID YOU KNOW?
Rhubarb is a relatively newer vegetable, and has only been used as a food (not as eastern medicine) since the 1700s. During World War II, rhubarb was promoted as a substitute for fruit in Britain due to the war rationing.
DID YOU KNOW?
Rhubarb has a natural laxative effect, which is why it was historically used to treat digestive issues. This could be helpful if you are looking for a more natural way to deal with some of the constipation that is common in CF.
DID YOU KNOW?
In the United States, rhubarb is classified as a fruit, even though botanically it is a vegetable.
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