Ingredients
24 portion(s)
Muffins
- 30 g low fat margarine
- 240 g Wholemeal Self Raising Flour
- 55 g brown sugar
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon vanilla extract
- 80 g skimmed milk
- 1 egg
- 60 g strawberries, whole
- 55 g rhubarb, roughly chopped
- 1.5 teaspoon apple sauce (made from the Everyday Cookbook)
- icing sugar, to dust
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6
20min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Preheat oven to 180C and grease 24-hole mini muffin pan.
Chop strawberries and rhubarb. Speed 4 / 7 seconds. Set aside.
Melt margarine in bowl. 50C, speed 4 / 20 seconds. Set aside.
Mix flour, sugar and cinnamon. Speed 4 / 10 seconds. Add vanilla, milk, (set aside) margarine and egg and
speed 4 / 10 seconds.
Add (set aside) strawberries and rhubarb and apple sauce and mix
speed 4 / 5 seconds.
Pour mixture into muffin pan. Optional: Add small slice of fresh strawberry to top of each muffin. Bake in preheated oven for 15 mins. Allow to cook and turn out onto wire rack. Optional: sprinkle with icing sugar while cooling.
Each muffin is 56 calories. You can freeze them to enjoy later.
Adapted from a Woman's Weekly diet recipe.
Rhubarb and strawberry mini muffins
Accessories you need
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Spatula
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Comments
Add a commentGreat thanks for sharing. I
Great thanks for sharing. I made the non-diet version, and like RelleG chopped the fruit extra fine.
I used twice the fruit quality (only half in the muffin mix) and added sugar to the other half of the fruit on low heat to make a sweat sauce.
I didn't have wholemeal SR
I didn't have wholemeal SR and also used soy milk instead of skim but they turned out lovely. I've never cooked with rhubarb before so I ended up chopping it a bit more than the recipe said to be on the safe side.