Recipe Corner: Strawberry Rhubarb Chia Muffins

Rhubarb is in full season here and I pair it with strawberries plus add a new favorite ingredient, chia seeds, to make a tasty muffin with healthier ingredients. These are perfect for a Mother's Day treat. potlucks and church socials, as well as a great snack at home.   

                                         

       "Strawberry Rhubarb Chia Muffins"

2 cups whole wheat flour 

1 tablespoon baking powder

1 tablespoon chia seeds

1/4 teaspoon salt

 1 egg

3/4 cup sugar

1 teaspoon vanilla

1/3 cup coconut oil

1 cup plain Greek yogurt

1/4 cup 2% milk 

3/4 cup diced strawberries

3/4 cup diced rhubarb

Preheat oven to 350 degrees. Line muffin pans with liners or grease generously with butter or coconut oil. In medium bowl, whisk together flour, baking powder, chia seeds and salt. Set aside. In separate large bowl, mix together egg, vanilla and sugar until well-blended. Stir in coconut oil. Add yogurt and mix well. Add dry flour mix to egg mix in thirds, stirring between additions. Add milk and stir until just combined. If batter is too thick, add additional tablespoon of milk. Add strawberries and rhubarb. Stir only enough to  combine. Pour batter into muffin cups. Bake 20- 25 minutes or until golden brown in color. Allow muffins to cool in pan for a few minutes, then invert muffins onto cooling rack to cool completely. Enjoy!