Rhubarb Raspberry Muffins

Rhubarb Raspberry Muffins.jpg

Adapted from Strive for Five at School.

Yield: 12 muffins


1 cup/250mL All-purpose flour
1 cup/250mL Whole wheat flour
¼ cup/60mL Flax flour or flax meal
1 tbsp/15mL Baking powder
½ tsp/2mL Baking soda
½ tsp/1mL Salt
1 Egg
¼ cup/60mL Skim milk
½ cup/125mL Vegetable oil
1/3 cup/80mL Brown sugar, lightly packed
1 cup/250mL Basic rhubarb sauce
2/3 cup/165mL Frozen raspberries
2 tbsp/30mL Brown sugar, lightly packed
¼ tsp/1mL Ground cinnamon

Basic Rhubarb Sauce
5 cups/1.25L Frozen rhubarb, cut in 1” pieces
¼ cup/60mL Water
2/3 cup/165mL White granulated sugar
¼ tsp/1mL Ground cinnamon
¼ tsp/1mL Ground ginger




  1. Preheat the oven to 375°F and line a 12 cup muffin tin.

  2. In a large mixing bowl, mix the 3 flours, baking powder, baking soda and salt.

  3. In a separate bowl, beat the egg, skim milk, oil, 1/3 cup of brown sugar and rhubarb sauce.

  4. Add the liquid ingredients to the dry ingredients and mix until the dry ingredients have been moistened. Gently fold the raspberries into the batter.

  5. Pour into prepared muffin cups, filling each cup 2/3 full.

  6. Mix the remaining brown sugar with the cinnamon and sprinkle over the muffins.

  7. Bake for 20-30 minutes, until lightly browned and a toothpick inserted in the centre comes out clean.

Basic Rhubarb Sauce
In a large covered saucepan, simmer rhubarb, water and sugar over low heat until tender (about 30 minutes, stirring every 10 minutes). Pieces should be soft. Take care not to scorch the bottom of pan. Cook mixture slightly and add the spices.

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