Strawberry and Rhubarb Muffins recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 844 KJ
  • Total fat: 4.3g
  • Saturated fat: 0.8g
  • Carbohydrates: 34.2g
  • DietaryFiber: 5.2g
35 mins
8 people


  • 125g fresh strawberries
  • 450g wholemeal self raising flour
  • 100g brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 60g dairy-free spread (low-fat)
  • 180ml low-fat soy milk
  • 2 eggs
  • 250g rhubarb
  • 60g apple sauce


  1. Preheat oven to 200°C/180°C fan-forced. Grease 12-hole 1/3 cup (80ml) muffin pan.
  2. Thinly slice the strawberries and reserve 12 slices.
  3. Combine flour, sugar and cinnamon in large bowl.
  4. Add essence, spread, milk and lightly beaten eggs; mix to combine then gently stir in remaining sliced strawberries, finely chopped rhubarb and apple sauce.
  5. Divide mixture among pan holes; top each with a reserved strawberry slice.
  6. Bake for 20 minutes. Serve warm or at room temperature.

Makes 12 muffins.

Note: Transplant Australia do not specifically recommend soy milk and fat reduced cow’s milk can be used successfully in all recipes as an alternative to soy milk.

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