Strawberry Rhubarb Muffins

25

mL

canola oil

2

tbsp.

75

mL

granulated sugar

1/3

cup

2

large eggs

2

250

mL

low fat plain yogurt

1

cup

500

mL

unbleached all purpose flour

2

cups

150

mL

ground flaxseed

2/3

cup

5

mL

baking powder

1

tsp.

5

mL

baking soda

1

tsp.

2

mL

cinnamon

½

tsp.

2

mL

salt

½

tsp.

85

g

package strawberry jelly powder

3

oz.

250

mL

finely chopped rhubarb

1

cup

Topping:

25

mL

unbleached all purpose flour

2

tbsp.

25

mL

granulated sugar

2

tbsp.

15

mL

butter or margarine

1

tbsp.

5

mL

whole flaxseed

1

tsp.

•Preheat oven to 180º C (350º F).
•In a bowl, whisk together oil, sugar, eggs and yogurt until well blended.
•In a separate bowl, mix together flour, ground flaxseed, baking powder, baking soda, cinnamon and salt.
•In a small bowl, combine jelly powder and rhubarb. 
•Pour liquid ingredients over dry ingredients.  Add rhubarb mixture and stir until dry ingredients are moistened.
•Using a 75 mL (1/3 cup) measure, scoop batter into tins that have been sprayed with a nonstick cooking spray.
•For topping:  In a bowl, combine flour, sugar, butter and flaxseed until it resembles coarse crumbs.  Sprinkle 5 mL (1 tsp.) toping over each muffin.
•Bake 20 to 25 minutes or until wooden pick inserted in centre of muffin comes out clean.
•Remove from oven.  Cool 5 minutes in pan then remove muffins to cooling rack.

Yield:  12 muffins
Serving Size:  1 muffins
Preparation Time:  20 minutes