strawrhubarb

These not-too-sweet muffins
are delicious in the spring with
the first crop of rhubarb.
They can be made with either
fresh or frozen strawberries.
Strawberry Rhubarb muffins
are a good source of the trace
minerals manganese and
selenium and fiber!

3 cups whole meal flour
1 ½ cup rolled oats
½ cup non-fat dry milk powder
1 cup sugar, divided into 1/3 cup and 2/3 cup
4 teaspoons baking powder
2 cups frozen strawberries
1 cup walnuts, chopped
1 cup chopped rhubarb
1 orange, finely chopped with rind
4 eggs
1 ½ cups skim milk
2/3 cup canola oil

Using the bowl of your food processor, chop the orange and rind. Add the strawberries and chopped
rhubarb and pulse to chop. Sprinkle with 1/3 cup sugar and set aside. In a large bowl, whisk together
the flour, rolled oats, dry milk powder, remaining 2/3 cup sugar and baking powder. In a small bowl,
whisk together the skim milk, eggs and canola oil. Stir into the dry mixture, just combining. Fold in the
walnuts, strawberries, rhubarb and orange.   Spoon batter into greased muffin tins. Bake in preheated
375 degree oven about 10 - 15 minutes. Cool muffins on a rack. Makes 84 mini muffins.