Tuesday, July 17, 2012

Strawberry Rhubarb Banana Muffins

This is one of those recipes that I made and didn't really measure things, so recreating it probably won't work exactly. But they are good, so I thought I'd give it a try.
1 1/2 c whole wheat flour
1/2 t salt
1/4-1/2 c milled flax seed
2 t baking powder
2 eggs
1 T honey
1 t vanilla extract
2 or 3 mashed bananas
1/2 t almond extract
1/4 c apple sauce
1/4 c juice concentrate
1/2 c water

1 c Strawberries
2 c Rhubarb
1/4 c Sugar
1/4 c water

 Mix the flour, salt, flax seed & baking powder. In another bowl, mix the eggs, honey, extracts, apple sauce, juice and water. Dig a hole in the flour mixture and dump the wet ingredients in. Mix until combined. Do not over mix.

Cook the filling for a few minutes, until the fruit breaks down and it starts to thicken.

Line muffin pans with cupcake liners. Pour a little batter into each liner, then a dollop of the filling and cover it all with more batter. The muffin tins should be about 2/3 to 3/4 full. You will have extra filling, so you can make less if you'd prefer. I like it over pancakes and waffles, so don't mind having some extra around.

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