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Strawberry Rhubarb Sourdough Muffins THM E

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Servings 12 jumbo muffins
Author Glenda Groff

Ingredients

  • 2 2/3 cups sprouted wheat flour
  • 1/2 cup THM Gentle Sweet
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups sourdough starter inactive or discard is fine
  • 2 eggs
  • 3 egg whites
  • 1 tablespoon vanilla
  • 1/3 cup nonfat Greek yogurt or kefir
  • 2 cups finely chopped rhubarb
  • 2 cups finely chopped strawberries

Instructions

  1. Mixing: Preheat oven to 375 degrees F. In a bowl combine flour, Gentle Sweet, baking powder, baking soda and salt, Set aside. In a separate bowl blend together sourdough starter, eggs, egg whites, vanilla, and yogurt. Add chopped rhubarb and strawberries to the dry ingredients. Stir to coat. Add the dry ingredients to the wet ingredients. Stir until just combined.
  2. Baking: Grease muffin tin well or your paper liners. Spoon batter into muffin pan. Bake for 22 - 24 minutes or until a toothpick inserted into the center of a muffin comes our clean.
  3. 12 jumbo muffins or 24 regular size.