These tender, tasty and generously fruity muffins will be sure to please everyone! Perfect for snacks, they are also convenient for back to school or work!
Servings: 16 muffins
Preparation Time: 20 min
Baking Time: 25 min
- 1 cup (250 ml) all-purpose flour
- 1 cup (250 ml) whole-wheat flour
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- ½ cup (125 ml) unsalted butter at room temperature
- ¾ cup (180 ml) sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 1 tsp (5 ml) salt
- ½ cup (125 ml) milk
- 1 cup (100 g) diced rhubarb
- 1 cup (150 g) diced strawberries
Preheat oven to 350 oF (180 oC). Place paper or silicone liners in the cups of a muffin pan.
In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
In another bowl, whisk butter and sugar together. Beat in eggs one at a time, and vanilla. Pour in half the dry ingredients and mix. Add half the milk and mix. Repeat the last two steps and mix until smooth.
Using a spatula, add the rhubarb and strawberries and gently mix. Fill the cups and bake for 25 min. Rotate baking tray halfway through baking. Remove from oven when a toothpick inserted in the center of a muffin comes out clean. Let cool 10 min and remove from pan. Place muffins on a wire rack to cool.