For the last few weeks I've been resisting the rhubarb at the farmer's market for no particular reason. I didn't have anything specific in mind for what to do with it, so I kept walking right on by. However, this past week I realized that if I didn't pick some up it would soon be gone, and then I would be very sad that I didn't enjoy this lovely spring vegetable (?) when I had the chance. First thing up, some baking with the classic strawberry rhubarb combination. I couldn't resist. Why mess with success?
I recently ran across this simple bran muffin recipe and thought it looked like a winner. Sweetened with molasses and a little honey as well as a some applesauce, it's definitely more on the healthier side of the muffin spectrum. Since I almost never have applesauce around, I replaced it with mashed banana making these strawberry rhubarb banana bran muffins. Yes, the banana adds some of it's characteristic flavor to the muffin, but with the deep flavor of molasses as well as the strawberry and rhubarb it's really not that noticeable. Plus, I love bananas so it didn't matter that much to me. If you prefer a more neutral flavor, stick with the original applesauce.
I halved this recipe and ended up making 8 muffins. I was going to make 6 but there was too much batter for that! This may be due to the fact that I just threw in a banana that had been hanging out in my freezer for far too long without measuring it. The batter was likely a little wetter than it was supposed to be, but it all worked out deliciously in the end!
These muffins turned out moist and sticky, strongly flavored with molasses so if you're not such a huge molasses fan just be warned. I'm guessing you can replace some of the molasses with a little more honey, but I haven't tried that yet. However, these muffins were so easy and nutritions that I know I'll be experimenting with them more in the future.
Strawberry Rhubarb Bran Muffins
Adapted from Food 52
- 1/2 cup (30 grams) wheat bran
- 3/4 cup (90 grams) whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2-3/4 cup of a mix of chopped rhubarb and strawberries
- 1/2 cup milk
- 1/4 cup (85 grams) molasses
- 1 1/2 tablespoons honey
- 1 egg
- 1/4 cup mashed banana
- 1 tablespoon oil
Preheat the oven to 400° F. In a large bowl, whisk together the wheat bran, flour, baking powder, baking soda, and salt. Stir in the strawberries and rhubarb to the flour mixture.
In a medium bowl, mix together the milk, molasses, honey, egg, banana, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined.
Place 12 paper cups in a muffin pan, or grease the cups. Divide the batter evenly between the 12 cups. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.