Why You’ll Love This Recipe
- Simple Preparation: This recipe is straightforward and easy to follow, making it suitable for both novice and experienced bakers.
- Nutritious Ingredients: Made with wholemeal flour and a blend of fruits, these muffins offer a healthier alternative to traditional baked goods.
- Versatile Snack: Ideal for on-the-go breakfasts, lunchboxes, picnics, or a quick snack anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pouches of Ella’s Kitchen Strawberries, Rhubarb + Apples puree
- 2 eggs
- 100g melted butter (or vegetable oil for a dairy-free option)
- 160g wholemeal flour
- 1.5 teaspoons baking powder
- A handful of blueberries
Directions
- Preheat Oven: Set the oven to 180°C (350°F).
- Mix Wet Ingredients: In a bowl, whisk together the Strawberries, Rhubarb + Apples puree, eggs, and melted butter or oil until smooth.
- Combine Dry Ingredients: Gradually add the wholemeal flour and baking powder to the wet mixture, stirring gently to avoid lumps.
- Add Blueberries: Fold in a handful of blueberries to the batter.
- Fill Muffin Cases: Divide the batter evenly into mini muffin cases, filling each about two-thirds full.
- Bake: Place the muffin tray in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool on a wire rack before serving.
Servings and Timing
- Yield: Approximately 25 mini muffins
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Variations
- Fruit Substitutions: Replace blueberries with chopped strawberries, raspberries, or dried fruits like raisins for a different flavor profile.
- Flour Options: Substitute wholemeal flour with gluten-free flour blends if catering to dietary restrictions.
- Sweetness Adjustment: Add a tablespoon of honey or maple syrup to the batter for a sweeter muffin, if desired.
Storage/Reheating
- Storage: Place cooled muffins in an airtight container and store at room temperature for up to 2 days, or refrigerate for up to a week.
- Freezing: These muffins freeze well. Arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 3 months.
- Reheating: Thaw frozen muffins at room temperature or warm them in the microwave for 20-30 seconds before serving.
FAQs
What can I use instead of Ella’s Kitchen puree?
You can substitute with homemade strawberry, rhubarb, and apple puree or use other fruit purees of your choice.
Can I make these muffins vegan?
Yes, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegetable oil instead of butter.
How can I make the muffins gluten-free?
Use a gluten-free flour blend in place of wholemeal flour to accommodate gluten sensitivities.
Are these muffins suitable for babies?
Yes, these muffins are baby-friendly, especially when made with natural fruit purees and no added sugars.
Can I add nuts to this recipe?
Certainly, chopped nuts like walnuts or almonds can be added for extra crunch, keeping in mind any allergy considerations.
How do I prevent the muffins from becoming too dense?
Avoid overmixing the batter; stir until ingredients are just combined to maintain a light texture.
Can I use fresh fruits instead of puree?
Yes, finely chopped fresh strawberries, rhubarb, and apples can be used; however, the texture and moisture content may vary.
What’s the best way to ensure even baking?
Fill muffin cases uniformly and consider rotating the muffin tray halfway through baking for consistent results.
How can I tell if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with few crumbs, they’re ready.
Can I add spices to enhance the flavor?
Absolutely, adding a teaspoon of cinnamon or nutmeg can provide a warm spice note to the muffins.
Conclusion
These strawberry, rhubarb, and apple muffins are a versatile and delicious option for any time of day. With simple ingredients and easy preparation, they are a delightful addition to your baking repertoire.
Strawberry, rhubarb, and apple muffins
- Total Time: 25 minutes
- Yield: Approximately 25 mini muffins
- Diet: Vegetarian
Description
Delight in the perfect balance of sweetness and tartness with these Strawberry, Rhubarb, and Apple Muffins. Made with wholemeal flour and a fruity blend, these moist and flavorful muffins are a healthier, baby-friendly treat for breakfast, snacks, or desserts. Perfect for on-the-go or relaxing moments, they’re quick and easy to make!
Ingredients
- 2 pouches Ella’s Kitchen Strawberries, Rhubarb + Apples puree
- 2 eggs
- 100g melted butter (or vegetable oil for dairy-free option)
- 160g wholemeal flour
- 1.5 teaspoons baking powder
- A handful of blueberries
Instructions
- Preheat the Oven: Set the oven to 180°C (350°F).
- Mix Wet Ingredients: In a bowl, whisk together the puree, eggs, and melted butter (or oil) until smooth.
- Combine Dry Ingredients: Gradually add flour and baking powder to the wet mixture, stirring gently to combine.
- Add Blueberries: Fold in a handful of blueberries.
- Fill Muffin Cases: Divide the batter into mini muffin cases, filling each about 2/3 full.
- Bake: Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool on a wire rack before serving.
Notes
- Replace blueberries with other fruits like raspberries or raisins for variety.
- Adjust sweetness by adding honey or maple syrup.
- These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American
