Makes 12 muffins
1 cup diced rhubarb, (1/2-inch pieces), frozen or fresh
1 cup sliced strawberries
½ cup light brown sugar
2-¼ cups flour
1 tablespoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup (1 stick) margarine
½ cup maple syrup
2/3 cup vanilla soymilk
1 tablespoon lemon zest
½ cup chopped pecans
In a medium sized bowl, mix rhubarb and strawberries with brown sugar. Let sit 45 minutes.
Preheat oven to 350 degrees. Line 12 muffin cups with paper lines.
Mix together flour, baking powder, salt, cinnamon, and nutmeg and set aside.
In a mixer, beat margarine and egg until smooth. Add in maple syrup and blend. Add flour mixture alternately with soymilk to make a smooth batter. Fold in the strawberry rhubarb mixture, lemon zest and pecans.
Spoon batter into prepared muffin cups, filling each 2/3 of the way full. Bake until lightly browned about 25 to 30 minutes. Serve warm or at room temperature.
This looks very yummy and I like that it has very little sugar.