Strawberry and rhubarb... a classic combination for pies, tarts, crumbles, and more. But instead of making a straight up dessert, I wanted to make a healthy, subtly sweet muffin that we could enjoy for breakfast with these seasonal delights. I used whole grain einkorn, one of my favorite grains for baked goods. Instead of added oil, the fat in these muffins comes from coconut milk, and most of the sweetness comes from the fresh strawberries. The result is fragrant, light, delicious, and not too sweet.
Ingredients (for 12 muffins):
3/4 cup fresh strawberries + 1/3 cup chopped fresh strawberries
2 large stalks of rhubarb, diced into small pieces
3/4 cup white sugar
3/4 cup full fat coconut milk*
1 tsp vanilla extract
300g whole grain einkorn flour (or use another whole wheat flour)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
* To measure out coconut milk, here's a tip that I recommend. Canned coconut milk often separates into a solid on the top and a water beneath. If your can is separated, dump the entire contents - solid and water - into a blender and blend on high for 30 seconds. This will leave you with a creamy, measure-able coconut milk.
Preheat the oven to 400 F.
Add the 3/4 cup strawberries, rhubarb, and white sugar to a small saucepan and heat over medium-high heat, stirring constantly, until everything starts to dissolve and bubble (see above).
At this point, reduce the heat to medium-low and continue to simmer the fruit-sugar mixture for 6-8 minutes, until completely dissolved and reduced to a syrup-like consistency (see above).
Once the strawberries, rhubarb, and sugar are reduced to a syrup, add this mixture to a large bowl with the coconut milk and vanilla extract and stir to combine.
Add the einkorn flour, baking powder, baking soda, and salt to a separate bowl and whisk to combine. Then add these dry ingredients to the wet ingredients and stir until well incorporated.
Fold in the 1/3 cup chopped strawberries until just mixed in.
Divide the mixture into a greased 12-muffin tin or into 12 muffin liners. Bake at 400 F for 16-18 minutes, until a toothpick comes out clean.
These can be eaten warm but are best enjoyed after cooling for at least 30 minutes. Enjoy!