Strawberry Rhubarb Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy muffins with strawberry and rhubarb filling and a touch of lemon. These easy-to-make treats work for breakfast or snacking, with a subtle sweetness from the fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup diced strawberries
- ½ cup diced rhubarb
- 1 teaspoon lemon juice
- 2 teaspoons powdered sugar
- 1 large egg
- 1 cup unsweetened applesauce
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter (melted (I use Land O’Lakes light butter spread with canola oil in the tub))
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 245mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 15mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.