Strawberry Rhubarb Muffins

A muffin packed with little bites of fresh strawberries and rhubarb. Grab this for a snack!

Serves: 12 muffins, freeze well

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup sugar
1 egg
3/4 cup milk or milk substitute
1/4 cup canola oil
1 tsp. vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh rhubarb, sliced

Directions

1. In a large mixing bowl combine flour, bran, baking powder, baking soda, cinnamon and sugar.
2. In a smaller bowl lightly whisk egg with milk, oil and vanilla.
3. Add wet to dry and mix until combined. Fold in strawberries and rhubarb.
4. Pour batter into a prepared muffin tin and bake in a preheated oven at 350 F for 30 minutes, or until an inserted skewer comes out clean.
5. Allow to cool and serve.

Lightly adapted from lesliebeck.com