Strawberry and Rhubarb Muffins

A delicious snack for all the family and a brilliant time to cook a batch or two with strawberries and rhubarb in season.

Makes: 12

Nutrition per serving: Energy 844kJ | Total fat 4.3g | Saturated fat 0.8g | Carbohydrates 34.2g | Dietary fibre 5.2g


  • 125g fresh strawberries
  • 450g wholemeal self-raising flour
  • 100g brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 60g dairy-free spread (low-fat)
  • 180ml low-fat soy milk
  • 2 eggs
  • 250g rhubarb
  • 60g apple sauce


Preheat oven to 200°C/180°C fan-forced. Grease 12-hole 1/3 cup (80ml) muffin pan.

Thinly slice the strawberries and reserve 12 slices.

Combine flour, sugar and cinnamon in large bowl.

Add essence, spread, milk and lightly beaten eggs. Mix to combine then gently stir in remaining sliced strawberries, finely chopped rhubarb and apple sauce.

Divide mixture among pan holes. Top each with a reserved strawberry slice.

Bake for 20 minutes. Serve warm or at room temperature.

Read: Tastebud-tingling Spring Pasta

This recipe originally appeared on Diabetes Australia and is republished with permission.

Are you a regular muffin-maker? What’s your favourite? Why not share your suggestions in the comments section below?

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