Strawberry Rhubarb Streusel Gems

By Grandmax4

Since strawberries and rhubarb come into season about the same time, it is natural that they are often found in summer treats. The Edwardians enjoyed rhubarb in breads, sauces and even cocktails. In winter months, enjoy the convenience of frozen fruit.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup oat bran
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 cup rhubarb, sliced
• (fresh or frozen)
• 1 cup strawberries, sliced
• (fresh or frozen)
• 3/4 cup skim milk or soy milk
• 1 egg
• L cup sugar (or sugar
• substitute)
• 1/4 cup Unsweetened
• Applesauce
• 1 tsp. pure vanilla extract
• Streusel topping (optional)
• 6 tbsp. regular oats
• 5 tbsp. unbleached all-purpose
• flour
• 1/4 cup brown sugar
• 1/4 tsp. ground cinnamon

Preparation

Step 1

1. Preheat oven to 375°F. Prepare a 12 muffin tin with oil on
a paper towel.

2. In a large mixing bowl, combine flour, oat bran, baking
powder, baking soda and cinnamon. In another bowl,
combine rhubarb, strawberries, milk, egg, sugar,
applesauce and vanilla.

3. Make a well in your dry ingredients and add the wet
ingredients, mixing just enough to combine.

4. Scoop batter into the prepared muffin tins, fill until
½ full. This makes a smaller muffin, but good for portion
control.

5. Combine the streusel ingredients and lightly sprinkle
over each muffin.

6. Bake for 30 minutes or until a toothpick inserted
in the centre comes out clean. Cool on wire racks.