Additional Ingredients needed for muffins listed on the box (eggs, oil, milk, etc…)
lemon olive oil* (I replaced the traditional melted butter or oil in the recipe with lemon olive oil)
1 cup strawberries, cut into 1/2″ pieces
1/2 cup diced rhubarb
* If you don’t have lemon olive oil add the zest of one lemon to the mixture.
Beautiful Red Rhubarb
Preheat the oven to the temperature listed on the muffin mix. Place 12 muffin cups in a muffin tin.
In a large bowl, prepare the muffin mix as directed on the muffin mix box. If you have lemon olive oil, use this in place of the butter or oil. If not, add the zest of one lemon to your oil when combining. Once combined, add the strawberry and rhubarb and stir to incorporate them in to the batter.
Spray an ice cream scoop with spray oil. I like Spectrum’s Coconut Oil Spray. Fill each muffin cup 2/3 full using the ice cream scoop to easily release the batter.
Bake as directed on the muffin mix box (generally 20-25 minutes). Allow to cool in the pan for 5 minutes and then remove the muffins to cool on a wire cooling rack.
Click here to see the Strawberry Rhubarb Pie I made the same day as the muffins.
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