Strawberry Rhubarb Oatmeal Muffins Recipe

I am pondering the idea of conducting research on just how many days per year both local strawberries and rhubarb are available in the Vancouver area. My guess is that it is only about 20, our strawberry season is always terribly short. Plus, when I have access to tiny little jewel-like strawberries I can never bear to bake with them. The intentions are there, but I usually just shovel them in my mouth.

So typically it is actually when rhubarb is in season that I bake with strawberry and rhubarb. In these strawberry rhubarb muffins the rhubarb is local but the strawberries are from California.

Once a strawberry has been picked, put in a package, which is then put in a crate, shipped to my supermarket and made available for me to purchase it is a ghost of what it once was. Of course the upside is that I can restrain myself from eating it long enough to put it into a pie or in this case strawberry rhubarb muffins.

Print Recipe

Strawberry Rhubarb Oatmeal Muffins

(12 muffins)

1 cup whole wheat pastry flour

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

a pinch of cinnamon

1 cup oats

1 egg, lightly beaten

1 cup milk (I used almond milk)

2 tablespoons vegetable oil

1 cup chopped fresh rhubarb

1 cup chopped fresh strawberries

Preheat oven to 425F. In a large bowl whisk together flour, sugar, barking powder, salt and cinnamon. Stir in oats. Gently fold in the egg, milk and oil until just combined. Stir in rhubarb and strawberries.

Pour into a greased muffin tin and bake for approximately 15 minutes.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time:25 minutes