Strawberry Rhubarb Muffins

If you didn’t save rhubarb last summer, we’re sure your neighbour did. Make a trade for this non-dairy variation of an old time classic.

strawberry rhubarb muffins

In a large bowl, combine:

2 3/4 cups flour

1 1/3 cups brown sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

In another bowl, whisk together:

1 large egg

1 can coconut milk

1/2 cup melted coconut oil

2 tsp vanilla

Stir into dry ingredients just until moist.  Fold into batter:

1 cup chopped strawberries

1 cup chopped rhubarb

Fill greased or lined muffin cups 2/3 full.  In a small bowl combine:

1/2 cup brown sugar

1/3 cup soft coconut oil

1/2 tsp cinnamon

1/2 cup chopped pecans optional

Mix till crumble forms, sprinkle on batter.

Bake at 400° until toothpick comes out clean (20-25 minutes). Cool 5 minutes before removing to cooling rack. Serve warm.

Heritage Farm is an educational nursery for Canadian Small Farms & Urban Agriculture. Learn permaculture design, how to build a greenhouse, save seeds, raise chickens, build raised beds, grow organic food, and begin your journey towards a sustainable, healthy, lifestyle. Visit HeritageFarm.ca

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