Strawberry-Rhubarb Yogurt Muffins
Dairy free. Less Sugar. Whole Wheat Flour. Low fat.
An update on the usual type of muffin recipe, this dairy free muffin uses less sugar and fat plus the benefit of switching to whole wheat flour. Honey and balsamic vinegar help bring out the natural sweetness and flavor of the classic strawberry and rhubarb matchup.
Honey is much lower on the glycemic index than refined sugar, and so, better for you. And fats can be reduced by using nondairy yogurt. Muffins are a portable snack or breakfast and a treat any time. This recipe replaces the usual trifecta of sugar, fat and refined flour that load up many muffins.
Strawberry-Rhubarb Yogurt Muffins
Here's a classic flavor combination - strawberry and rhubarb - in a muffin made healthier with less fat and sugar.
Ingredients
- 1 1/4 cups, about 2-3 stalks, chopped rhubarb
- 1 cup, fresh, chopped strawberries
- 1/4 cup honey
- 1 tbsp balsamic vinegar (white balsamic or regular)
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp, melted and cooled slightly margine, preferably Earth Balance Vegan Butter Sticks
- 1/4 cup light brown sugar
- 2 eggs
- 1 egg white
- 3/4 cup, (about 8 oz.) non-dairy yogurt, preferably coconut milk based, such as So Delicious
- 1 tsp vanilla
- 1 tsp , for topping turbinado sugar
Instructions
1. Preheat oven to 400 degrees. Set rack in middle of oven. Prepare 12-cup muffin tin by greasing with additional margarine or lining with paper baking cups.2. Wash and scrub rhubarb with vegetable brush. Dry and chop into about 1/2"-size pieces. Place in microwave safe bowl, add 1 tsp. water, cover, and microwave on high for 1 minute. Add honey and set aside for at least 10 minutes while preparing other ingredients. Stir periodically while prepping remaining ingredients. This brings out the juices and flavor of the fruit.3. Rinse, dry and trim strawberries. Chop into 1/2" pieces. Place in small bowl and add balsamic vinegar. Stir periodically while prepping remaining ingredients.4. In medium sized bowl, whisk together dry ingredients.5. Mix melted margarine and brown sugar. Whisk until sugar dissolves. Add slightly beaten eggs and egg white. Add yogurt and whisk until smooth. Stir in vanilla.6. Gently add rhubarb and strawberry mixtures into margarine and yogurt mixture.7. Make a well in the dry ingredients and pour in wet ingredients all at once. Fold in with spatula until just incorporated. Don't over mix.8. Scoop into muffin cups and sprinkle tops with Turbinado sugar.9. Bake for 15-18 minutes until tops begin to brown and spring back to the touch. Let cool on rack for five minutes and then remove from pan. Serve warm.Recipe notes:
For an even lower fat option, use almond milk yogurt. To up the protein, use white whole wheat flour (not pastry flour). These two white wheat flours are tasty and not what you associate with the usual whole wheat flour, which is made from red wheat. However, if your taste buds are sensitive to whole wheat taste, use all purpose flour 50/50 with the white whole pastry flour.
The whole wheat flour and brown sugar do make these muffins more of a golden color so watch carefully while baking to see if they are browning.
Details
Prep time: Cook time: Total time: Yield: 12 muffins
