Whole Wheat Strawberry Rhubarb Muffins
Ingredients
- 2-3/4 cups whole wheat flour I use freshly ground hard white wheat
- 1-1/3 cups packed brown sugar I use one heavy cup raw sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/2 cup coconut oil
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries
- 3/4 cup diced rhubarb
- Topping:
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar I use raw sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter
Instructions
- Preheat oven to 400 degrees. Prepare muffin pans.
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
- In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 400, for 18-20 minutes, or until an inserted knife comes out clean.
- Enjoy!